Lox Chopped Salad

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
300
protein 
20 g
sodium 
625 mg
carbohydrates 
38 g
fat 
8 g
fiber  
6 g
cholesterol 
31 mg
Servings 
4
Ingredients 

Caper Dressing
1½ Tbsp capers
2 Tbsp diced red onions
1½ tsp grated fresh lemon peel
3 Tbsp water
Pinch freshly ground black pepper

½ lb smoked salmon
1 med cucumber, peeled and diced
½ cup peeled and chopped carrots
⅓ cup diced red bell peppers
3 Tbsp diced red onions
3 Tbsp chopped Italian Parsley
2 Tbsp fresh baby arugula
1 cup crumbled bagel crisps

Instructions 
  1. Puree all ingredients for Caper Dressing in a blender.
  2. Chop lox into ½-inch pieces. In a large bowl, combine lox, vegetables and bagel crisps. Add salad dressing and toss lightly. Divide equally into 4 salad bowls.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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