Ingredients
- 1 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska
- Salmon, drained
- 1/2 cup 1/2 cup olive oil
- 20 oz. 20 oz. (8 cups) eggplant, medium, cubed 1/2
- 1 cup 1 cup yellow onion, finely chopped
- 2 tsp. 2 tsp. garlic, minced
- 1/4 cup 1/4 cup red wine vinegar
- 1/2 cup 1/2 cup lemon juice
- 4 tsp. 4 tsp. sugar, dark brown
- 20 oz. 20 oz. (4 cups) tomatoes, medium, seeded and
- chopped
- 24 oz. 24 oz. (4 cups) white navy beans, canned, rinsed
- and drained
- 4 oz. 4 oz. (1 cup) black or Kalamata olives, pitted and sliced
- 1/4 cup 1/4 cup fresh mint or parsley, chopped
- 6 oz. 6 oz. (6 cups) baby spinach, arugula or watercress,
- rough chopped
- 8 oz. 8 oz. (2 cups) Feta cheese, crumbled
- Mint leaves for garnish
- *For canned, remove skin and bones
Servings:
Units:
Instructions
- In large bowl, gently break drained salmon into large chunks. Set aside.
- In large saut pan, heat olive oil and add eggplant, onion and garlic. Cook 8-10 minutes until soft, stirring occasionally. Remove from
- heat and place into large bowl. Sprinkle with vinegar, lemon juice and sugar. Toss together and let cool.
- Stir in tomatoes, beans, olives and mint or parsley. Add spinach or other greens and salmon chunks. Toss gently. Hold cold for service.
- To serve, place salad into large serving bowl. Garnish with feta cheese and mint leaves. Portion 1 cup per serving.
- Tips:
- Substitute zucchini and yellow squash for eggplant.
- Substitute chick peas for white navy beans.
- Offer freshly ground black pepper at service.
- Serve with side of tzatziki, creamy Greek cucumber yogurt sauce.
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