Salmon Cakes Salad by Rachael Ray
Ingredients
1 – 2 (14-ounce) cans salmon with bones, drained
2 – 2 egg whites, beaten
3 – 1/3 cup Italian bread crumbs
4 – 1 tablespoon all-purpose seasoning (recommended: Old Bay)
5 – A few drops hot sauce (recommended: Tabasco)
6 – 2 tablespoons chopped flat-leaf parsley
7 – 3 to 4 tablespoons chopped roasted red pepper – 1/2 pepper from a jar, drained, then chopped
8 – Salt and pepper
9 – 1 tablespoon vegetable oil, 1 turn of the pan
Salad
10 – 1 head frissee lettuce, coarsely chopped
11 – 1 endive, sliced
12 – 1 romaine heart, chopped
13 – 2 cups baby spinach leaves, from bulk bins of market, just over 1/4 pound
14 – 1 navel orange, peeled and chopped
15 – 1/2 small red onion, thinly sliced
16 – 1 tablespoon orange zest
17 – 3 tablespoons red wine vinegar
18 – 1/4 to 1/3 cup extra-virgin olive oil, eyeball it
19 – Salt and pepper
