Salmon and Sundried Tomato Salad

'Twas the fourth day after Thanksgiving and all through the house, we're done with overindulging in seconds and thirds and fourths of dressing, banana pudding, and greens. It's time to lighten things up a bit and get back to eating a little clean only to prepare for Christmas. Thanksgiving is the leftover holiday so I thought I would share one of my favorite leftover recipes from my weekly dinners. 

Andrea Fenise, Memphis and Atlanta food blogger, shares salmon and sundried tomato recipe


+ leftover baked salmon or 2 fresh salmon fillets using this recipe minus the rosemary 

+ 1/2 lb of store bought sundried tomato 

+fresh greens--store bought mixed greens is perfect

+ fresh lemon juice

+ grated parmesan cheese

+ store bought caesar salad dressing 


+salt and pepper


If using leftovers, heat a skillet to medium heat and warm salmon through. Prepare your bed of greens on a plate. Slice salmon to desired thickness. Roll a fresh lemon on a counter to get the lemon juice flowing, slice lemon and squeeze lemon juice over salmon and lettuce. Next, place sundried tomato over salad. If desired, sprinkle freshly grated parmesan cheese and caesar dressing over salad. and ENJOY!