Salmon Salad Croissants &Warm Spinach Salad

Ingredients

• 1. onion, red- 1, peeled and sliced in half
• 2. cooked salmon- 12 oz.
• 3. capers- 3 tablespoons
• 4. croissants- 1-2 for each person, sliced in half length-wise
• 5. baby spinach lettuce- 1 16 oz. pre-cut ready-to-eat bag
• 6. rasberry vinaigrette dressing- 1 small bottle
• 7. bacon bits, real- 4 oz. or cooked bacon, crumbled
• 8. dried sweetened cranberries- 8 oz.
• STAPLES
• 9. eggs- 2
• 10. mayonnaise- ¼ cup
• 11. lemon juice- 1 tablespoon
• 12. salt

Instructions

Salad
1. Boil eggs until hard boiled then set aside in cold water to cool.
Croissants
2. Mince one onion half, reserving second half.
3. Place salmon in mixing bowl and use fork to shred.
4. Add minced onion, capers, mayonnaise and lemon to mix well.
5. Season with salt to taste.
6. Place salmon mixture on croissants and top with a few spinach leaves.
Salad
7. Slice the reserved onion half into very thin strips.
8. Peel and slice hard boiled eggs into ¼ inch slices.
9. In measuring cup or gravy boat, heat dressing in microwave until slightly warm, approximately 30 seconds.
10. Place spinach in salad bowl.
11. Top with onion slices, egg slices, bacon bits and cranberries.
12. Drizzle with warm dressing.
13. Toss.