Nothing overly fancy here, but a nice meal to welcome us back to Colorado from our trip to Virginia. Congrats to my friend Liz on getting married! It was a short and beautiful ceremony followed with a casual and comfortable reception. Definitely my style. Flying did a bit of a number on me and my comfort level. For whatever reason our long flight was on a bigger plane than the short flight but the seat space was much less. I felt so cramped the entire time and could not wait to get off. The leg room was minimal and I’m not tall. Anyway we arrived back in town late afternoon and make a quick stop off to get some fixings for dinner. Romaine lettuce, carrots, and pears topped with a salmon salad Josh made for us. I don’t remember what brand we bought but it was a can of wild salmon. He kept it simple and mixed it with some chopped celery and vegenaise.
Salmon Caesar Salad
- romaine hearts, chopped
- carrot, chopped
- pear, sliced
- croutons, I used a pumpkin cheddar Dr Crackers
- can wild salmon
- celery, chopped
- Annie’s caesar dressing
- Make salmon salad by mixing salmon, celery, and vegenaise.
- Place other ingredients in a bowl, toss with dressing, and top with salmon salad.