Salmon-Arugula Salad with Lemon-Caper Vinaigrette
Ingredients
- ¼ cup chopped fresh parsley
- ¼ cup extra virgin olive oil
- 2 Tbsp capers
- 2 Tbsp fresh lemon juice
- 1 tsp grated lemon rind
- 2 tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- 3 (6-oz) cans wild-caught salmon, drained
- 1 (10-oz) pkg baby arugula
- 1 cup grape tomatoes, halved
- ¼ cup thinly sliced red onion
Instructions
- Whisk together parsley, olive oil, capers, lemon juice, lemon rind, Dijon mustard, salt and pepper.
- Combine salmon, arugula, tomatoes and onion; drizzle with dressing. Toss to coat.
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