Tango Salad

Ingredients

• 0.3 cup champagne vinegar 
• 0.5 cup croutons 
• 0.5 cup julienne cucumber 
• 1  eggs 
• 4 tablespoons feta cheese crumbled
• 0.5 cup grape tomatoes halved
• 0.3 cup honey 
• 0.3 cup kalamata olives chopped
• 0.3 cup juice of lime freshly squeezed
• 6 cups greens mixed
• 4 servings bell pepper 
• 0.3 cup onions red chopped
• 6 ounces grilled salmon smoked
• 4 servings salt 
• 1 cup vegetable oil 

Equipment

• blender

Directions

1. Toss salad greens, cucumber, tomatoes, red onions, olives, and croutons with Honey-Lime Vinaigrette. Evenly distribute salmon on the top of salad and sprinkle with crumbled feta cheese.
2. Place the lime juice, vinegar, and egg in a blender. Run on low and slowly drizzle in the oil and honey until the mixture is slightly thick.
3. Add salt and pepper and refrigerate for 12 hours before serving.