Anti-Inflammatory Salmon and Walnut Salad

Description

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Ingredients

4 cup
baby spinach leaves, rinsed and dried
4 cup
field greens, rinsed and dried
6 oz
wild Alaskan sockeye salmon, fresh or canned
1⁄4 cup
nonfat yogurt, plain
1 can
hearts of palm (8 ounces dry weight)
1⁄2 medium
red onion, diced
1 cup
walnut halves, chopped
1⁄2 cup
dried cranberries, sweetened
1 cup
roasted peppers, jarred
1⁄4 cup
fresh basil leaves
3 tbsp
olive oil
1 tbsp
balsamic vinegar
1⁄4 tsp
sea salt
1⁄4 tsp
black pepper
2 clove
garlic
1 1⁄2 tbsp
honey

Notes

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Instructions

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Image: 
Anti-Inflammatory Salmon and Walnut Salad