In the March issue of Martha Stewart Everyday Food, you will find a recipe for Spinach Salad with Salmon. This is part of the balsamic viniagrette trio of recipes. The idea is you make the viniagrette and use it on pork chops one night and this salad another. As you may remember, I wasn’t wild about the pork chops, so I did not have high hopes for this recipe either.

I broiled the salmon and prepared my salad of spinach, halved cherry tomatoes and goat cheese. I am not normally a fan of goat cheese, so I was a little wary. I flaked the salmon onto the salad and then drizzled with the viniagrette.

Folks, we have a winner! This was SO good. Oh my gosh, I loved it. The flavors went together perfectly. I even liked the goat cheese in it. I will make this one again for sure!