Lunchtime in Greenville
Midday dining and shopping options abound in Greenville and Delaware’s châteaux country.
Ingredients
SERVINGS: Makes 2 lunch portions
For the Salad
- 6 ounces salmon fillet, grilled, seasoned to taste
- 4 cups fresh-washed spinach
- 1½ ounces feta crumbs
- 1½ ounces sliced red onion
- 1 ounce sliced and toasted almonds
- 3 fresh strawberries, sliced
For the poppy seed dressing
- 1 cup mayonnaise
- 1 ounce apple vinegar
- 1 tablespoon poppy seeds
- 2 tablespoons granulated sugar
- 1 tablespoon honey
Preparation
Assemble by cutting or tearing the salmon into bite sizes, then in a mixing bowl toss all the salad ingredients to blend well and put into two serving dishes. In a small bowl or blender whisk together the dressing ingredients until smooth. Serve in a small pitcher.
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