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

1. Toss salad greens, cucumber, tomatoes, red onions, olives, and croutons with honey lime vinaigrette.
2. Evenly distribute salmon on the top of salad and sprinkle with crumbled feta cheese.
3. Place the lime juice, vinegar, and egg in a blender.
4. Run on low and slowly drizzle in the oil and honey until the mixture is slightly thick.
5. Add salt and pepper and refrigerate for 12 hours before serving.
6. 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)