Recipe Box - Salads

Salmon Salad

This is a great recipe for leftover grilled salmon. Serve over a salad of lettuce, chopped peppers or vegetables and sprinkle citrus vinaigrette. You’ve got a quick, easy and delicious meal.

Recipe from Mary Wilson of the Supremes, Universal Sisters, National Minority Health Spokesperson.

Ingredients

• 4 ounces grilled (or baked) salmon
• 2 ounces citrus vinaigrette dressing
• 1 tablespoon capers
• 4 Kalamata olives
• Colorful, sliced peppers, tomatoes or other vegetables, such as blanched broccoli, carrots or beets
• 1 tablespoon scallions
• 1 cup Romaine or Bibb lettuce

Dressing

• 1/2 cup lemon or lime juice
• 1/2 cup extra virgin olive oil
• 1 teaspoon minced garlic
• Dressing recipe makes approximately four 2-ounce servings

Preparation

• Arrange lettuce on plate, top with veggies. Place salmon on top and sprinkle with vinaigrette.

This recipe serves one.

Nutritional Analysis (per serving)

• 292 calories
• 25 grams protein
• 7 grams carbohydrates
• 19 grams fat (1 gram saturated fat)
• 19 milligrams calcium

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