I have no idea why I made this. I think I was walking around Trader Joe's (can you tell that I love that store), and saw some things that sounded like they would be good together. We lasted off this salad for a few days. With the leftovers I made a frittata- egggggcellent:)
Makes about 6-8 servings. About 30 min or so. Cost- about $20
1 package of organic spinach (Do you want e-coli?! NO, I didn't think so!)
1 can of (preferably) organic garbanzo beans, aka chickpeas, drained
1 can of artichoke hearts, drained
1 jar of Kalamata olives pitted, use about a handful and chop up
2 pieces of Wild Alaskan salmon
Pesto sauce, optional. (Okay, I will admit that I bought marinated salmon that already had the pesto on it. If you can get this, go for it. It will be more impressive with no work.)
Italian vinaigrette dressing (Make your own with olive oil, mustard, lemon juice, salt and whisk together. I went store bought. Do NOT, do NOT call me Sandra Lee)
Optional- avocado, hard-boiled egg, chopped Roma tomato
Add the pesto on the salmon if you want. Cook the salmon in the oven at about 350 until it's done, about 15 minutes or so.
In a large bowl mix all of the other ingredients together. If adding hard-boiled eggs, make sure to let them cool then chop them. Chop the salmon into bite-sized pieces. Let cool and add to the salad. Mix with dressing. Go light on the dressing, a lot goes a long way.
Take a paper towel and soak it, then ring it out. Place over salad bowl in refrigerator. This will keep the salad crisp.
Enjoy mi amor!