2 cups cooked pasta (I used gluten free rice/quinoa blend, about 1 cup uncooked)
½ cup halved cherry tomatoes
4 cups spinach/arugula mix
2 ounces goat cheese
For the dressing:
1 teaspoon dijon mustard
1 clove garlic minced
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 tablespoon olive oil
½ teaspoon agave
⅛ teaspoon black pepper
pinch of salt
Instructions
Cook pasta according to package instructions. While that cooks, whisk together your dressing ingredients in a small bowl. Toss cooled pasta with spinach/arugula mix, cherry tomatoes and dressing. Add salmon and top with goat cheese. Serve or refrigerate.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/smoked-salmon-salad-gluten-free/