California Confetti Coleslaw

  • 1 c. shredded cabbage
  • 2 c. packed fresh spinach leaves
  • 1 chopped ripe tomato
  • 2 green onions, sliced
  • 1/2 yellow pepper, diced
  • 1/4 c. shredded carrot
  • 3 radishes, sliced
  • 2 boneless, skinless salmon fillets, pan-sautéed and broken into pieces
  • 1/4 c. sliced almonds
  • 1/4 c. extra virgin olive oil
  • 1/4 c. rice wine vinegar
  • 1 T. coarse mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 hard-boiled eggs, halved

Combine the first 9 ingredients (cabbage through almonds) in a large serving bowl. Set aside.

Place the next 5 ingredients (olive oil through pepper) in a small resealable jar. Shake vigorously, drizzle over the salad in the serving bowl and toss to coat evenly. Divide the salad evenly among serving bowls and garnish with the hard-boiled eggs.

  • Yields: 2 main dish servings or 4 side dish servings
  • Preparation Time: 20 minutes
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