Serves 4

Salad Ingredients:
1 package (medium sized) of Fresh Express Iceberg Garden
1 small basket cherry tomatoes, cut in half
1 cup edamame (green soy beans), cooked
6 radishes, thinly sliced
4 small salmon steaks, grilled and cooled
1 cup dried papaya or pineapple, diced
Long lemon zest pieces, for garnish
Radish sprouts, for garnish

Dressing Ingredients:
1/4 cup rice vinegar
1 tsp. soy sauce
Juice from one fresh lemon
Zest and juice from one fresh orange
1/2 cup toasted sesame oil
2 Tbsp. cilantro, minced
2 Tbsp. fresh sweet onion, minced
2 tsp. sugar or honey
1/4 tsp. salt
1/4 tsp. black pepper

Preparation:

Dressing
Whisk all dressing ingredients in a small bowl. Let sit 10-15 minutes for flavors to blend. Stir just prior to using on salad. Refrigerate remaining dressing for up to two weeks.

Salad
Place greens into a large salad bowl. Add tomatoes, edamame and radishes. Drizzle desired amount of dressing and toss. Serve onto four individual salad dishes. Place one salmon steak on each. Sprinkle top with dried fruit pieces. Garnish each salad with one long lemon zest and a couple of radish sprouts.