Salmon Waldorf Salad
with Creamy Green Onion Dressing
We've reinvented the classic Waldorf salad with juicy roasted grapes, green onion yogurt dressing and crisp pears. This isn't your average salad!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Jumbo Salmon Fillet
(Contains Fish, Seafood/Fruit de Mer)
170 g
Red Grapes
1 unit
Pear
28 g
Walnuts, chopped
(Contains Tree nuts)
113 g
Arugula and Spinach Mix
2 unit
Green Onion
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit
Ciabatta Roll
(Contains Gluten)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Cut ciabatta into 1-inch pieces. Toss grapes with 1/2 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Toss ciabatta pieces with 1 tbsp oil (dbl for 4 ppl) on another parchment-lined baking sheet. Season with salt and pepper. Roast grapes in the middle of the oven and ciabatta in the top of the oven, stirring both halfway through cooking, until grapes soften and ciabatta is lightly-golden, 10-12 min.
While grapes and ciabatta roast, halve, core, then thinly slice pear. Thinly slice green onions. Pat salmon dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, until golden-brown and cooked through, 3-4 min per side.**
Whisk together vinegar, mayo, green onions and 1/2 tsp sugar (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add pear, arugula and spinach mix and croutons. Toss to coat.
Divide salad between plates and top with roasted grapes and salmon. Crumble walnuts over top.
