1 navel orange, peeled and sliced crosswise into 1/4-inch slices
1 cup cucumber, sliced into ribbons
2 cups baby romaine leaves
2 tablespoons pine nuts
4 (4-ounce) cooked salmon fillets
How to Make It
In a small bowl, whisk together buttermilk, olive oil, lemon juice, and salt and pepper. Toss salad ingredients in a large bowl. Divide among 4 plates. Top each with a salmon fillet. Drizzle with dressing.
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