Tango Salad
- 6 cups mixed greens
- 1/2 cup julienne cucumber
- 1/2 cup halved grape tomatoes
- 1/3 cup chopped red onions
- 1/4 cup chopped kalamata olives
- 1/2 cup croutons
- 1/2 cup honey-lime vinaigrette, recipe follows
- 6 ounces smoked or grilled salmon
- 4 tablespoons feta cheese, crumbled
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup champagne vinegar
- 1 egg
- 1 cup vegetable oil
- 1/4 cup honey
- Salt
- Pepper
- Toss salad greens, cucumber, tomatoes, red onions, olives, and croutons with honey lime vinaigrette.
- Evenly distribute salmon on the top of salad and sprinkle with crumbled feta cheese.
- Place the lime juice, vinegar, and egg in a blender.
- Run on low and slowly drizzle in the oil and honey until the mixture is slightly thick.
- Add salt and pepper and refrigerate for 12 hours before serving.
- Yield: 6 servings
mixed greens, julienne cucumber, halved grape tomatoes, red onions, olives, croutons, honeylime vinaigrette, salmon, feta cheese, lime juice, champagne vinegar, egg, vegetable oil, honey, salt, pepper
Taken from www.foodnetwork.com/recipes/tango-salad-recipe.html (may not work)