Beet, Goat Cheese and Bacon Salad

Salad:
Red romain lettuce (any lettuce will do, or raw spinach)
Red onion
Bacon
Goat cheese- I prefer the herbed cheese
Beets- you can find steamed beets packaged at Trader Joe’s

Dressing:
(Doesn’t really need any!)

But for good dressing- mix balsamic vinegar, oil and dijon mustard, to taste.

Tips:
Prepare the bacon on a cookie sheet in the oven at 400 degrees- less clean-up afterward.
The salad is simple and quick, especially if you get prepared beets.

Paleo Salmon Cakes

Ingredients:
3 Large cans Wild Alaskan Pink Salmon, drained
2 Eggs
1  Medium-sized chopped carrot, finely diced
2 Celery stalks, finely diced
1/2 Medium-sized onion, finely diced
A handful of raw spinach or kale, finely chopped
Olive oil, generous amount
Black pepper to taste
*Optional: Celery seed and/or onion powder
Ingredients
In a food processor, blend (drained) cans of Wild Alaskan Pink Salmon (bones and all) with egg
In a large mixing bowl, combine the salmon and egg mixture with the diced carrot, celery, onion and chopped spinach
Mix well, adding black pepper to taste
*Optional: You can add celery seed and/or onion powder, as well. This may be helpful if the salmon was not drained thoroughly and has too much liquid.
 
In a large frying pan, heat a generous amount of olive oil (enough to more than coat the frying pan) over medium to medium-high heat
Once the oil is heated, drop spoonfuls of the salmon cake mixture onto the frying pan
Cooking
Once the edges of the salmon cakes begin to brown, flip them
Allow 2-3 minutes to brown on the other side
Remove from the pan and place on a paper towel-covered plate to cool and absorb the excess oil
Paleo-ish Honey Mustard Dipping Sauce:
In a small mixing bowl, combine equal parts of mayonnaise and Dijon mustard
Mix well
Add honey to sweeten
Mix well
Enjoy!  : )
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