| Ingredient | ULF # | Portion |
|---|---|---|
| Trident 6 oz. Sockeye Salmon | 649552 | 1 each |
| Marzetti Apple Vinaigrette | 269386 | 2 oz. |
| Fisher Sliced Toasted Almonds | 430751 | 0.5 oz. |
| Mann Roma Crunch | 133939 | 3 oz. |
| Driscoll Strawberries | 111252 | 2 oz. |
| Anderson’s Maple Syrup | 354549 | 1.5 oz. |
| Great Lakes Blue Cheese Crumbles | 210806 | 1 oz. |
Spray a sizzle plate with non-stick spray and place your salmon on it. Evenly spread the maple syrup on salmon and bake in 350°F oven until internal temperature reaches 155°F. Chop 3 oz. of washed Roma Crunch and toss with apple vinaigrette. Place lettuce in salad bowl and top with salmon, almonds, strawberries, and blue cheese. Serve immediately.
