Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Serves 4
Category
Course
Preparation Method
Ingredients
4 stalks celery, sliced
3 carrots, sliced
2 zucchini, sliced
2 cups broccoli florets
crisp salad greens
1 pound cooked salmon
Dressing
Ingredients
1/2 cup vegetable oil
1/4 cup finely diced onion
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon dried dill
1 teaspoon yellow mustard
1/2 teaspoon salt
1 clove garlic, minced
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