Really though, if I had to narrow it down to just one (GEEZ!) I would go with Thanksgiving! Last Thanksgiving I made this salad and it. was. a. hit! Everyone was all like, Turkey who? Pass the salad! I think I ate more of this salad than the turkey, mashed potatoes and stuffing combined!
Hey everybody, last thanksgiving I stuffed myself on salad. That’s weird.
Since I made this salad, it has been a constant source of cravings for me. Bacon, pomegranate seeds, romano cheese. All good of course, but the dressing? That’s what makes this salad. It’s amazing! It’s creamy, but the source of creaminess is from Greek Yogurt so you don’t feel even the least bit guilty about eating it. Even when it’s dripping down your chin. Drool.
Have you visited Pinch of Yum? This is my favorite blog of all the blogs. Like all of them. Lindsay’s recipes are ah-may-zing! Lindsay also happens to be hilarious and the author of the incredible Tasty Food Photography Ebook, which just taught me SO much! I secretly want to be best friends with her.
Step One- Let’s talk dressing.
Creamy Shallot Dressing that is– quick note on the dressing, although I love it AS IS, it’s not quite as low in calories as I’d normally like. So basically I swap the Greek yogurt and oil. Instead of 1/3 cup oil and 2 Tbls Greek yogurt, which gives you 242 calories for an entree size portion, (the portions in the post are for 6 side portions, so basically I doubled it for 3 entree portions, which is about 1/4 cup of dressing.) My version is 1/3 Greek yogurt, and 2 Tbls olive oil, drops you down to 114 calories, per 1/4 cup portion. Not too bad! Make the dressing either way, you’ll be happy, if you’re watching your calories, my swap just saves you a bit! If you look down below to the actual recipe, I further tweaked the numbers to create a 2 serving recipe, because I thought a 3 serving recipe would be weird? Yes? No?
Step Two- The main event, Salmon!
Do you remember this post? Great! So you’ll take the blackening seasoning from this post. Coat your salmon (I usually have a bottle of my blackening seasoning handy, so just sprinkle both sides of the salmon generously), and Bake at 375* for about 10 minutes. Easiest way to tell if it’s done is use a handy dandy thermometer to check the internal temp, which you want to reach 145*
Step 3- Assembly
Toss chopped romaine or mixed greens with dressing, pomegranate seeds, chopped dates, chopped pecans, blue cheese and bacon (because, well, duh!) Do you remember this post how we discussed the crazy easy way to cook bacon!?
Top with a bit more dressing. Cuz, again, duh! Have you heard? I like overly dousing things in sauces and dressings?
Eat! And quickly, before the neighbors smell bacon and blackening salmon and let themselves in!
- ½ shallot, chopped
- juice of one orange
- juice of one lemon
- ½ teaspoon salt
- 2 tsp honey
- ¼ cup Greek yogurt
- 1 Tbls olive oil
- up to 2 tablespoons water
- Blackening seasoning- ½ tsp each- Garlic Powder, Onion Powder, Chili
- Powder, Salt and Pepper. Dash of Cayenne. Combine
- 2 filets Salmon- 4oz each.
- 1 head of romaine lettuce- chopped
- 3 slices center cut bacon- cooked and chopped
- 2 Tbls chopped pecans
- 5-6 dates- chopped
- ¼ cup pomegranate seeds- if you can't find these, cranberries would be a yummy substitute
- Mix together ingredients for dressing
- Season salmon with blackening seasoning and bake 375* for about 10 minutes
- Toss salad ingredients with dressing
- Top with salmon.