This is the first year in a while that I am finding it pretty easy to keep my New Year’s resolution. Who would’ve known that I would enjoy adding so much salmon to my diet. This lovely salad recipe is my latest experiment. With spinach, smoked salmon, walnuts and a caper vinaigrette its light yet filling and makes the perfect lunch or light supper.

When making this salad, it took me a little while to determine what kind of dressing I wanted to serve with it. As much as I love ranch, and my new found love jalapeno ranch, that wasn’t really what I was going for. This salad needed a vinaigrette. But what kind? I then started to think of flavors I enjoy with salmon and remembered how much I enjoyed my Baked Salmon with Lemon Caper Butter. Thus this Caper Vinaigrette was born. It was delicious on this salad and I can’t wait to try it on other things.

Serves 2 – 4

You will need:

• 3 cups baby spinach leaves
• 1/3 cup shelled chopped walnuts
• 1/2 cup shredded smoked salmon
• caper vinaigrette (recipe below)
• fresh cracked black pepper

1. In a bowl combine spinach, walnuts and salmon.
2. Drizzle with a few tablespoons of caper vinaigrette. Toss to combine. Add more dressing if desired.
3. Sprinkle fresh cracked pepper over the top. Serve.

Caper Vinaigrette

Makes 1 cup

You will need:

• 3/4 cup olive oil
• 1/4 cup white wine vinegar
• 1 clove garlic, minced
• 1 tablespoon minced shallots
• 1 tablespoon Dijon mustard
• 2 teaspoons nonpareil capers, rinsed
• fresh cracked pepper and kosher salt

1. In a bowl whisk together all ingredients. Season to taste with salt and pepper. Allow to sit at room temperature for 30 minutes to allow the flavors to mingle.
2. Whisk once more to combine dressing. Adjust seasoning with salt and pepper if necessary.

Enjoy!