Once again, I needed something quick and easy. This recipe originally said to grill the salmon but I broiled it instead. We also had some sea scallops that I marinated in the Greek Vinaigrette and sauted in a pan.
Salmon Salad Stacks From Every Day with Rachael Ray
1/2 cup store-bought vinaigrette (i used Greek)
1 head green-leaf lettuce, thinly sliced crosswise
1/2 cucumber, peeled and thinly sliced
1 avocado—halved and thinly sliced lengthwise
1 carrot, shredded
1/2 cup alfalfa sprouts
1. Preheat a grill to medium. Place the salmon in a resealable plastic bag and pour in 1/4 cup vinaigrette. Let stand for 10 minutes.