This is a wonderful all occasion salad... and makes a great mid week dinner
The salmon & rice cakes (not shown in photo above)
1 x 14 ozs can pink salmon in water not oil.Remove just 5 tbsp water then mash everything well, inc. bones and skin
1/4 cup chopped scallion and or celery
1/2 cup dry breadcrumbs
1 cup cooked brown rice
2 beaten eggs
4 tbsp all purpose or whole wheat flour
Mix well then allow to sit for 20 mins for the bread to soak up the liquids.
Then shallow fry in hot oil, using tbsp as measurements, shaping into hockey puck sized cakes..brown then flip over.
Cool-drain on wire rack
The Rainforest CINNAMON salad and dressing:
2 cups butternut squash balls ( cut with melon baller) or 1/2 inch cubed
bring 3 cups water to boil, add 1/2 tsp salt and 1 cinnamon stick and cook the squash in 1/3 batches for 4 mins. then strain and chill in cold water, drain and allow to dry somewhat.
In a heavy bottomed skillet heat 4 tbsp olive oil and saute the the squash over medium heat until all is darker colored and cooked through, add 2 tbsp ground cinnamon and cook for 10 mins, towards the end of cooking the squash.
remove from skillet and and allow to cool.
In a large bowl
4 cups bite sized,very green salad (any combination Romaine, Coss, Butter Lettuce, Spinach, Arugula, Kale, Chard leaves, Endive, Watercress & etc.)
1 cup raw pumpkin seeds OR any other raw nut
Mix together well with half the dressing, then add the squash.
Plate and serve topped with salmon-rice cakes extra dressing on the side
The Cinnamon DRESSING ..this is wonderfully warming & comforting
2tsp ground cinnamon
3tbsp balsamic vinegar
6tbsp good olive oil
Add the cinnamon to the still warm skillet the squash was cooked in , and whisk in the vinegar, oil and salt..toss the salad while the dressing is heated (not hot).
Use any cooked fish for the rice cakes, adding an extra egg for the fish stock
Use any yellow fleshed squash for this salad (except spaghetti squash)