Sunny Anderson's Salmon and Zucchini Lemon Dijon Salad

by Rachael Ray Show Staff 7:39 AM, May 1, 2014

Aired May 1, 2014

Serves 4-6
For the vinaigrette:
1 teaspoon Dijon mustard
1 teaspoon dried rosemary 
1 teaspoon dried sage
1 clove garlic, finely minced or grated on a rasp 
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon honey
1/4 cup olive oil
Kosher salt and black pepper

For the salad:
1 15-ounce can cannellini beans, rinsed in a colander under water
2 zucchini, peeled and sliced thinly lengthwise on a mandolin
1 large carrot, peeled and sliced thinly lengthwise on a mandolin
1 pound skinless, boneless, canned or jarred salmon
1/4 cup chopped parsley
Make the vinaigrette. In a jar with a lid, add the mustard, rosemary, sage, garlic, lemon zest and juice, honey, olive oil, a pinch of salt and a few grinds of black pepper. Shake vigorously until combined.

Make the salad. In a large bowl, gently toss the beans, zucchini, carrots and the vinaigrette. Pour into a serving bowl. Crumble the salmon over the top, sprinkle with parsley.