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