Salmon Couscous Salad

Overview:

This healthy and easy-to-make salad is perfect for utilizing precooked or leftover salmon. If you're in a hurry, quickly cook the salmon by brushing it with olive oil and roasting it in a 450°F oven until opaque and firm, approximately 8 to 12 minutes.

Ingredients:

• 1/4 cup sliced cremini mushrooms
• 1/4 cup diced eggplant
• 3 cups baby spinach
• 2 tablespoons white-wine vinaigrette, divided (see Tip)
• 1/4 cup cooked Israeli couscous, preferably whole-wheat
• 4 ounces cooked salmon
• 1/4 cup sliced dried apricots
• 2 tablespoons crumbled goat cheese (1/2 ounce)

Directions:

1. Coat a small skillet with cooking spray and heat over medium-high heat. Add mushrooms and eggplant; cook, stirring, until lightly browned and juices have been released, 3 to 5 minutes. Remove from heat and set aside.
2. Toss spinach with 1 tablespoon plus 1 teaspoon vinaigrette and place on a 9-inch plate.
3. Toss couscous with the remaining 2 teaspoons vinaigrette and place on top of the spinach. Place salmon on top.
4. Top with the cooked vegetables, dried apricots, and goat cheese.

Tips:

Tip: To make a quick white-wine vinaigrette, whisk 2 tablespoons white-wine vinegar with 1/8 teaspoon each salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator for up to 5 days. Bring to room temperature before using.