Citrus Salmon Salad with Hefeweizen Vinaigrette

  • Recipe TypeEntree
  • Prep Time30 minutes
  • Yield1 - 2

This light, fresh salad will make the perfect summer evening meal. A bed of baby spinach, topped with salmon and served with a vinaigrette made from Sebago Brewing Company's Hefeweizen—perfection!

Ingredients

  • Salad
  • 8oz cooked salmon filet
  • 1/4 cup goat cheese, crumbled
  • 4 grapefruit segments
  • 12 mandarin orange slices
  • 2 tbsp sliced almonds
  • 1.5 cups baby spinach
  • Hefeweizen Vinaigrette
  • 1 12oz bottle Sebago Brewing Company Hefeweizen
  • 1.5 cups extra virgin olive oil
  • 2 tbsp dijon mustard
  • 3 tbsp white vinegar
  • 1.5 tbsp rice wine vinegar
  • 3 tbsp honey
  • 1tbsp dried tarragon
  • 1/4 cup orange juice

Directions

  1. Arrange citrus fruit on top of a bed of baby spinach.  Scatter goat cheese and almonds and top with the cooked salmon filet.
  2. For the dressing: Mix all ingredients except olive oil.  Add olive oil in a slow stream while whisking to emulsify. Drizzle on top of salad.