Salmon, Beet, and Arugula Salad with Pistachios and Pomegranates
Ingredients (13)
- 1 Tbsp olive oil
- Olive oil spray
- 1 tsp white wine vinegar
- ½ tsp Dijon mustard
- ½ pound wild salmon
- Kosher salt
- 3 cups arugula
- 1 cup cooked beets
- 1 to 2 radishes
- 2 oz fresh goat cheese
- 2 Tbsp pistachios
- 2 Tbsp pomegranate seeds
- 1 Tbsp capers
Directions
Learn how to make this recipe at Skinnytaste
Ingredients (6)
- 1 oz. Johnnie Walker Black Label
- 1 oz. Cherry Liqueur
- 1 oz. Sweet Vermouth
- 1 oz. Orange Juice (freshly squeezed)
- 0.3 oz. Lemon Juice
- Orange peel to garnish
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