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Did I tell you about the wild phase I spent between 10 and 12 years old? Those two years might well have been known as the Caesar Salad Age, because it's no joke, it was all I ate. My family would sit for lunch, hamburgers or grilled cheese, or a dinner of barbecue chicken and mashed potatoes, and I was sitting there eating Caesar, enthusiastically, of my own free will…
Not because I was vain at my pre-teen age and worried about carbs or some nonsense, but because I have always always liked fresh food, and there's no arguing with the delight of a classic Caesar. Hi, I am definitely one of the people who can repeat a meal without getting tired of it. Obsessive personality a lot? Guilty of the charges.
While I enjoy making my own Caesar salad, I always play for a good quality Caesar mix. Which brings me to the next point: Dole released two new organic salad kits: an organic Caesar kit and an organic apple Dijon kit. They both make life the easiest thing you've ever experienced.
The Caesar Kit comes complete with baby romaine lettuce (far more appealing to me than those see-through pieces of Roman heart!), A very tasty Caesar dressing, shaved Parmesan cheese, and Parmesan fries (note: fries are not without gluten in case you eat a gluten-free diet). The Apple Dijon Kit comes with Spring Mix, Dried Cranberries, Walnut Chunks, Shaved Parmesan, and Apple and Dijon Dressing.
While both kits are completely complete salads by themselves, I got creative with them. I turned the apple dijon into a full spring salad, like so:
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… And we have used the Caesar together with our turkey burgers, I have legitimately eaten a complete kit for lunch, and I have proposed the kit as you can see here with this sitch of baked salmon bowl.
Let's talk about these bowls. We already know that I launched the Caesar kit for the green star of food. I also made some wild rice, roasted carrots, and baked salmon.
Baked salmon … I just can't get enough. And when I say "baked", I always mean "roast", because when I bake fish, I always do it. Takes 10 minutes, produces the perfect moisture on the inside and the perfect crispiness on the outside. It is, in a word: perfection.
You do see those roasted carrots and that wild rice? They help complete the food circle, providing complex carbohydrates and an additional source of vegetables / vitamins / fiber for our balanced dinner.
Baked Caesar Salmon Salad Bowls
Preparation time: 20 minutes.
Cook time: 20 minutes.
Total time: 40 minutes
1 cup raw wild rice
1 bunch rainbow carrots
1 pound salmon fillet
3 tablespoons olive oil set aside
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon celery seed
1/4 teaspoon sea salt
1 Dole® Organic Caesar Salad Kit
Prepare the rice according to the package directions. While the rice is cooking, prepare the carrots and salmon.
Preheat oven to 400 degrees F. Cut vegetables from carrots and rub well. Let them dry and place them on a baking sheet. Drizzle with 1 to tablespoons of olive oil and use your hands to rub the oil over the carrots, making sure they are completely covered. Sprinkle carrots with sea salt. Bake on the center rack of the preheated oven for 10 minutes.
Change the oven setting to high roast temperature and move the carrots to the bottom rack of the oven. Lightly grease the bottom of a saucepan or baking sheet and place the salmon fillet on the plate.
Mix the paprika, ground cumin, dried oregano, celery seed, and sea salt in a small bowl. Cover the salmon with 1 to 2 tablespoons of olive oil, then sprinkle the seasoning over the fish. Grill for 10 to 15 minutes (leaving the carrots in the oven all the time or until they reach the desired level), or until the salmon is crisp and well cooked.
Prepare the Caesar salad in a mixing bowl or serve according to the kit instructions.
Divide the rice between two bowls, followed by the Caesar salad. Top with salmon and roasted carrots. Serve and enjoy!