This recipe can make 3 salads, and the ingredients keeps for several days. I recommend putting it all together just before serving, but chopping the veggies all at once to make the later salads a supersnap!
1 can Trader Joe's canned wild salmon (can't quite remember, but I think it was $2-3)
1 bottle Brianna's Champagne Caper Dressing, or your preference ($4)
1 bag of spring greens or spinach($2-4)
1 green pepper ($1-2)
1 onion (<$1)
1 table spoon olive oil (negligible)
any other special salad items you would like to add
Cut onion and pepper for salad. Mix with the salad greens on each plate, or a single plateful of greens if this is for one meal. Open the can of salmon.
Warm a pan on high and add the olive oil. Pack everything you are not using away and put it in the fridge. When a drop of water sizzles on the oil, then its hot enough to add the salmon you are going to add today. (In case this is for one, about a third of the can) This is cooked salmon so it can keep for a few days---you will want another one of these salads, don't worry! Flip the salmon with a spatula as you warm it for once minute, and don't stray from the pan because you only need it to warm up.
Move the salmon to the salad greens and top with Champagne Caper dressing, which is very much worth splurging 3.99 on, believe me. Because this salad is amazing.
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