Blues and Salmon Salad

This isn't really a foodie blog, but I'll share a recipe every now and then! This is tonight's dinner:

Blues and Salmon Salad adapted from a recipe by Greg Atkinson.

Make the dressing:

1/4 C rice wine vinegar

1 T. spicy brown mustard

1 T. sugar

1 tsp. kosher salt

3/4 C. canola oil

1/2 tsp. coarse black pepper

1 T. poppy seeds

Whisk all but last three ingredients. Dribble and whisk in oil. Add pepper and poppy seeds.

Make the salad:

About 4 C. washed and dried baby spinach leaves

1/2 C. white sweet onion, sliced thin

3 C. fresh blueberries

1 C. baby portobello mushrooms, coarsely chopped or sliced
1 1/2 C. smoked wild Alaskan salmon, broken into large flakes

Combine salad ingredients. Toss with the dressing to taste reserving extra for another use. Makes four servings.

Serve the salad with a slice of good bread on your latest thrift store plates! (I love these ruffled ones found last week at Value Village.)