In a 12-inch skillet, heat olive oil over medium heat. Add salmon, peppers, raisins, pine nuts and salt.
Saut for 7-8 minutes, until salmon is opaque and peppers are tender.
Place baby spinach in a salad bowl and spoon warm salmon mixture over spinach.
Drizzle balsamic dressing over the salad and serve warm or at room temperature.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4
2 tablespoons: olive oil
1 1/2 pounds:salmon fillet, skinned and cut into bite-sized pieces
1/2 :red bell pepper, seeded, veins removed, diced
1/2 :green, yellow or orange bell pepper, seeded, veins removed, diced
1/2 cup:golden raisins
1/4 cup:pine nuts
1/2 teaspoon:salt
1 (10-ounce) package:baby spinach
1/2 cup:bottled balsamic vinaigrette dressing
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