 | | Directions |
- Cover each individual salad plate with romaine and spinach pieces.
- Arrange sliced tomatoes and sliced cucumbers on top of lettuce.
- Cut or shred cooked fillets and divide among plates. Garnish with feta cheese.
- DRESSING: In a small bowl, combine all dressing ingredients and whisk together. Drizzle over salad and serve.
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Prep Time: 15 minutes
Container: individual salad plates
Servings: 4
|  | | Ingredients | | - | | 2 pounds mackerel fillets, cooked |
| - | | 10 ounces spinach leaves, washed and torn into bite size pieces |
| - | | 1/2 head of romaine lettuce, washed and torn into bite size pieces |
| - | | 4 to 6 roma tomatoes, sliced thin |
| - | | 1/2 cup flavored feta cheese, crumbled |
| - | | 1 cucumber, peeled and sliced thin |
| - | | DRESSING: |
| - | | 3 tablespoons balsamic vinegar |
| - | | 3 teaspoons spicy brown mustard |
| - | | 1 clove garlic, minced |
| - | | freshly ground black pepper to taste |
| - | | salt to taste |
| - | | 1/2 cup olive oil |
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