Mediterranean Salmon Salad

I'm a sucker for easy, quick, healthy recipes, so when my September issue of Cooking Light arrived, I whipped through the pages, stopping only to fold down a few corners of potential recipes. One of those contenders was Mediterranean Salmon Salad.







(altered to fit my desires, of course!)







Ingredients:

• 1/2 cup of Kashi Pilaf, cooked as directed




• 1 packet of salmon




• 1/4 t salt




• 1/4 t dried oregano




• 1/8 t black pepper




• torn, fresh spinach (to taste)




• green olives (to taste)




• 3 T lemon juice




• one small container of reduced-fat feta




• cherry tomatoes (to taste)




• olive oil

Directions:

1. Combine cooked pilaf with all the the ingredients except the last three. Microwave until hot.




2. Add the feta and cherry tomatoes. Drizzle with olive oil and stir to combine.




3. Serve.

I ate this dish on the eve of a cold, so the saltiness of the salmon, olives, and feta happily satisfied my ailing taste buds.

If desired, add in/substitute as you see fit: different olives, chicken instead of salmon, different cheese, etc. The original recipe called for 1/2 cup chopped red bell pepper, which I had but left out simply because I failed to carefully read the ingredient list. The original recipe called for 1/2 cup orzo, but I was happier with my lower-carb choice of pilaf.