8 ounces of fresh baby spinach
4 ounces of grilled salmon or chicken
1 sliced red onion
feta cheese (crumbled)
dill vinaigrette (olive oil, red wine vinegar, chopped dill)
Place olive oil and red wine vinegar into bottle with a tablespoon of dill. Shake until emulsified.
Greek Salmon Salad:
Drizzle dressing with spinach until lightly coated. Gently toss spinach with dressing and add cucumber, tomato, red onion. Top the salad with olives, salmon and feta cheese.