Crispy, tender, flakey salmon, served on a heaping pile of fresh greens and veggies, topped off with toasted pine nuts and crumbled feta. Pan Seared Salmon Salad is the perfect combination of succulent flavors, summer freshness and heart-healthy fats and protein.I hope you had a great week! It was sure a fun, and busy one around here. The humongous rainstorm that happened Monday afternoon, left our entire area in a state of disaster on Tuesday. Most of the local freeways were shutdown and thousands of basements were flooded. What a mess! We stayed close to home that day, and enjoyed a great playdate with some very sweet friends from out-of-town. In the afternoon, we had another special visit with another wonderful friend that I haven’t seen in over 10 years! Tuesday was a great reminder for me to be thankful for all of the amazing people that are in our lives.
Speaking of blessings, I’m incredibly appreciative for another fantastic weekend with all of my cuties. The Woodward Dream Cruise, Andrew’s work party, and a visit to the park were a few of our highlighted events. Here’s a fun movie and a few pictures 🙂
On our recent San Diego Trip 2014, Andrew and I discovered a fabulous little restaurant, Harry’s Bar and American Grill, that was right around the corner from our hotel. We ate there for the first time on our date night. (Thanks to my wonderful Aunt Janie, for coming to our hotel to babysit while Andrew and I enjoyed a quiet, adult dinner out. WHAT A GIFT :)) We enjoyed our meal so much that we even went back later in the week. Call it a pregnancy craving, followed by our latest obsession, but ever since our venture out to the West Coast, salmon salads have been the latest craze in our house.
The picture on the left is the salmon salad at Harry’s, and the one on the right is from Pancho’s Restaurant in Los Angeles. Yum!
Here are a few candid pictures from our Pan Seared Salmon Salad nights at home.
This salad is best with this Creamy Balsamic Dressing.
Ingredients Instructions Notes Dressing will keep covered and refrigerated for one week.
Dressing will keep covered and refrigerated for one week.