A few weeks ago the SC was eating at Bonefish Grill & I asked him to bring something home for me. My tastebuds wanted Bang, Bang Shrimp, but my waistline told me to order the Salmon & Asparagus Salad instead. I am so glad I did because that salad was amazing! He ended up getting home late & so instead I saved it for lunch at work the next day. Let me tell you, nothing brightens a day at work like having a delicious lunch to look forward to all morning, & think about all afternoon

This one was so good that I knew I had to recreate it at home. Luckily, it isn’t too difficult to figure out the ingredients in a salad. Salad dressings can be a little bit harder. Fortunate for me, someone else had already done the dirty work & posted a copycat of their citrus herb vinegrette. I did change some of the amounts because I found there to be too much sugar & not enough lemon/lime juice the first time around.

This is the perfect salad for the warm summer nights that are approaching. Even the SC gave it two thumbs up & he said he doesn’t usually like to eat salads as an entree.

CopyCat Bonefish Grill Salmon & Asparagus Salad

Ingredients:

For the salad
spring mix
asparagus (cooked al dente)
goat cheese
tomatoes, chopped
salmon (cooked in the oven, or grilled)

For the Citrus Herb Vinegrette
2/3 cup extra virgin olive oil
3 tablespoons sugar
3 tablespoons water
2 tablespoons white wine vinegar
4 teaspoons garlic, minced
1 tablespoon Grey Poupon Dijon Mustard
2 tablespoons lime juice
2 tablespoons lemon juice
2 teaspoons fresh parsley, minced
1/2 teaspoon dried basil t
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Mix all ingredients together.

Assemble salad & drizzle dressing on top.

Note: dressing can be kept in the refrigerator for up to two weeks. Simply set out at room temperature for 20 minutes & stir vigorously before using.

Directions: