If you weren’t already anticipating the arrival of spring temperatures and produce, this fresh and flavorful main course salad recipe will no doubt push you in that direction.  Baby spinach tossed with flat leaf parsley and fresh mint, along with thinly sliced fresh fennel, cooked salmon, and a garlicky tarragon vinaigrette to finish.  I like serving this salad with a few roasted pistachios and also, some lemon zest added into the dressing for a ‘pop’ of brightness.

(To view this recipe, click on the following link: http://www.cookinglight.com/recipes/salmon-spinach-salad)

Tagged: anise, Cooking Light, fennel, garlic, main course salad, mint, parsley, Salad, salmon, salmon and spinach salad, salmon filets, spinach, spinach salad, tarragon, vinaigrette