- 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.
|Prep Time: 15 minutes|
Container: individual salad plates
|-||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|
|-||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|