In a large bowl, mix the first 5 ingredients (salmon through salt and pepper).
In a large bowl, mix the lettuce, shallot and cheese.
In a small bowl, whisk the remaining ingredients (apple cider vinegar through garlic). Pour dressing over salad. Top salad with salmon mixture and serve.
Notes
SERVING SUGGESTION: Sautéed zucchini, yellow squash and red bell pepper.GLUTEN FREE: Make sure canned salmon and apple cider vinegar are gluten free.NUTRITION: 471 Calories; 31g Fat (59.4% calories from fat); 36g Protein; 11g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 1081mg Sodium. Exchanges: 4 Lean Meat; ½ Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.