Tango Salad
Source: Cafe TuTu Tango

VINAIGRETTE:
1/4 cup lime juice, fresh squeezed
1/4 cup champagne vinegar
1 (pasturized) egg
1 cup oil
1/4 cup honey
salt and pepper
FOR THE SALAD:
6 cups mixed greens
1/2 cup julienne cucumbers
1/2 cup halved grape tomatoes
1/3 cup chopped red onions
1/4 cup chopped kalamata olives
1/2 cup croutons
6 ounces smoked or grilled salmon
4 tablespoons feta cheese, crumbled
1/2 cup vinaigrette

TO MAKE THE VINAIGRETTTE:
Place the lime juice, vinegar, and egg in a blender. Run on low and slowly drizzle in the oil and honey until the mixture is slightly thick. Add salt and pepper and refrigerate for 12 hours before serving.

TO MAKE THE SALAD:
Toss salad greens, cucumber, tomatoes, red onions, olives, and croutons with honey lime vinaigrette. Evenly distribute salmon on the top of salad and sprinkle with crumbled feta cheese.

Yield: 4 servings