• 5 oz container of local organic mixed Greens
• 1.5 lbs wild caught salmon *grilled & cooled
• 1 C. cooked and cooled Farro
• 2 Clementines peeled and sliced into 1/2 rounds 
• 1/4 C. slivered Dates
• Freeze a little log of Chevre (Humble Goat Cheese), and shave over salads
• Sea Salted Valencia Almonds
• Salad Girl Citrus Splash Vinaigrette

*Prepare Salmon: lightly salt with kosher salt, heat grill to 400 degrees, arrange salmon skin side down on heavy duty tin foil on grill and cook for 20 minutes on high & do not flipk remove from grill, drizzle with a splash of Citrus Splash and cool down, but warm.

To Prepare Salad: Arrange greens upon a pretty dinner plate, shave frozen goat cheese atop greens, gently sprinkle greens with cooled farro, arrange about a cup of flaked warm grilled salmon atop, decorate with sliced clementines, sprinkle with slivered dates and almonds, and just before serving drizzle with Salad Girl Citrus Splash-Enjoy!