Spinach and Smoked Salmon Salad with Lemon-Dill Dressing

Sometimes you just need a break from heavy, hot food. I love eating salads, and would happily eat salads more regularly than I do. Seamus isn't a huge salad fan, per se, but he does like smoked salmon. Smoke salmon was on sale at the store, so we thought we would give this recipe a try.

We didn't have radishes or cucumbers, and decided to add pine nuts at the end for a little crunch. If we were going to make the salad again I think we would consider cooking the shallots; the spicy raw-ness was a little bit over powering to the delicate salmon and spinach.

Spinach and Smoked Salmon Salad with Lemon-Dill Dressing

Courtesy of Food and Wine http://www.foodandwine.com/recipes/march-2008-spinach-and-smoked-salmon-salad-with-lemon-dill-dressing

Ingredients

1. 3 tablespoons extra-virgin olive oil
2. 2 tablespoons fresh lemon juice
3. 2 tablespoon chopped dill
4. Kosher salt and freshly ground pepper
5. 8 cups baby spinach (7 ounces)
6. 6 ounces thinly sliced smoked salmon, cut crosswise into 1/2-inch ribbons
7. 1 medium English cucumber—peeled, halved lengthwise, seeded and thinly sliced
8. 4 radishes, halved and thinly sliced
9. 2 scallions, thinly sliced

1. In a large bowl, whisk the olive oil with the lemon juice and dill and season with salt and pepper. Add the spinach, smoked salmon, cucumber, radishes and scallions to the bowl and toss well. Transfer the salad to plates and serve.