(Family Features) The spring season brings to mind flowers blooming and plants springing back to life, making it the ideal time to enjoy fresh produce in meals throughout the day. Salads are of course one of the easiest ways to combine the flavors of your favorite fruits and veggies, but you can take your greens to the next level with refreshing recipe ideas.
Salmon and Grains Salad Bowl
Servings: 2
4 ounces salmon
2 tablespoons paprika, divided
salt, to taste
pepper, to taste
15 ounces chickpeas
2 tablespoons olive oil
2 ounces butter lettuce
1 cup red quinoa, cooked
6 ounces tomatoes
2 tablespoons ranch dressing
Heat oven to 350 F. Sprinkle salmon with 1 teaspoon paprika; season with salt and pepper, to taste. Bake on lined baking sheet 15 minutes, or until it reaches desired doneness.
In bowl, toss chickpeas in olive oil and remaining paprika; add salt and pepper, to taste. Add chickpeas to lined baking sheet. Bake at 400 F 30-40 minutes.
Add lettuce to plate or bowl. Top with quinoa, chickpeas, salmon and tomatoes. Drizzle with ranch dressing.
