Spring Salmon Salad
This is very good and has wonderful flavor. Nice way to get
salmon into your diet.
Recipe By : Fiona Haynes, lowfatcooking.About.com
Serving Size : 4 Preparation Time:
Categories : Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium head of red lettuce
2 hard cooked eggs, yolks removed
2 medium vine-ripe tomatoes cut into wedges
1 cup cooked asparagus tips
1 small red onion, thinly sliced
1 small yellow pepper, cut into strips
1 can (7.5 ounces) pink salmon
For the Vinaigrette Dressing:
1 tablespoon extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons water
5 1/2 teaspoons Dijon mustard
1 clove garlic, crushed
Rinse and dry lettuce leaves. Tear into pieces and divide among four
bowls or plates. Combine chopped cooked egg whites, tomato, asparagus,
onion and pepper. Arrange on top of lettuce. Drain salmon and flake on top
of vegetables. In a small bowl, whisk vinaigrette ingredients together
until emulsified. Drizzle a little over each plate or bowl.
Recipe Author: Fiona Haynes, lowfatcooking.About.com
Recipe Source: Diane Spangenberg (Creative_Cooking_Corner)
Author Note: This is a wonderful way to step up your intake of veggies, as
well as increasing your intake of heart-healthy omega-3 fatty acids. You can easily substitute tuna for the salmon and get similar benefits. Make this
lower fat basic vinaigrette dressing, or use your own favorite low fat or
fat-free dressing. |
