Instructions

1. Sprinkle the Fish, Chicken or Feta with Lemon Juice, Olive Oil, Vinegar, then sprinkle generously with the 24 Herb Sprinkle (or lemon rind, dill, celery seed, coriander combination)
2. Mix the Dressing Ingredients and shake well, set aside
3. Add 1/2 cup Apple Cider Vinegar and 1/2 cup Water to a sauce pan
4. Sprinkle in 1/2 teaspoon turmeric and 1 teaspoon sugar
5. Bring to a simmer and add the Red Onions
6. Simmer 10-15 minutes until Onions are tender, drain
7. Heat a large pot of water to boil and add the Potatoes. Cook 12-14 minutes until just tender
8. Remove from heat with a slotted spoon and run under cold water, drain and slice into rounds
9. Add the Green Beans to the boiling water and cook 3 minutes
10. Remove and run under cold water, drain, slice in half
11. Heat an oiled grill pan until hot
12. Add the Salmon, flesh side down
13. Grill for 2-3 minutes and spin the other direction on the grill to create a grid of grill marks
14. Grill 2-3 minutes then carefully flip onto the skin side
15. Grill an additional 5 minutes, checking for doneness when the flesh is no longer opaque
16. Slide the Salmon off the skin and set aside
17. Grill the Chicken or Feta until just browned for the Feta and the Chicken is no longer pink
18. Divide the Salad equally among 4 big bowls, place a fillet of Salmon, Chicken or Feta in the middle. Arrange the Eggs, Tomatoes, Potatoes, Beans and Olives around the bowl and top the protein with a handful of Pickled Red Onion. Sprinkle on 1/4 cup Dressing and a grind of Pepper.