Salmon Garden Delight

Salmon, edamame, tomatoes and radishes, edamame and salmon make a festive meal from our Iceberg Garden Salad Serves 4
Salad Ingredients:
1 pkg (med-size) of Fresh Express® Iceberg Garden
1 small basket cherry tomatoes, cut in half
1 cup edamame (green soy beans)
6 radishes, sliced 1/4 inch
4 small salmon steaks, grilled & cooled
1 cup dried papaya or pineapple, diced
Long lemon zest pieces, for garnish
Radish sprouts, for garnish

Dressing Ingredients:
1/4 cup rice vinegar
1 tsp soy sauce
Juice from one fresh lemon
Zest & juice from one fresh orange
1/2 cup toasted sesame oil
2 Tbsp cilantro, minced
2 Tbsp fresh sweet onion, minced
2 tsp sugar or honey
1/4 tsp salt
1/4 tsp black pepper
Make the Dressing:
Whisk all dressing ingredients in a small bowl.
Let sit 15 - 20 minutes for flavors to blend.
Stir just prior to using on salad.
Refrigerate remaining dressing for up to 2 weeks.

Make the Salad:
Place greens into a large salad bowl.
Add tomatoes, edamame, and radishes.
Drizzle desired amount of dressing & toss.
Serve onto 4 individual salad dishes.
Place one salmon steak on each.
Sprinkle top with dried fruit pieces.
Garnish each salad with one long lemon zest & a couple of radish sprouts.