Spring Greens with Salmon and Apricot-Ginger Vinaigrette

  • Serves: 4; 2 cups salad and 2 tablespoons dressing per serving


Description

This crunchy combination of spring greens, baby spinach, red cabbage, and snow peas is powered up with salmon and topped with a sweet apricot-ginger vinaigrette.

Ingredients

Apricot-Ginger Vinaigrette
1/4 cup all-fruit apricot spread
1/4 cup fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon sugar
2 teaspoons grated peeled gingerroot
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt


Salad
4 cups mixed salad greens (spring mix preferred), torn into bite-size pieces
2 cups baby spinach leaves
1 cup shredded red cabbage
1 cup fresh or frozen snow peas, thawed if frozen, trimmed and halved diagonally
1 7.1-ounce vacuum-sealed pouch pink salmon

 

Cooking Instructions

In a food processor or blender, process the vinaigrette ingredients until smooth.

Put the salad ingredients except the salmon on a serving platter. Pour the dressing over the salad. Toss gently. Crumble the salmon on top. Serve immediately for peak flavors and texture.



Nutritional Analysis
Per serving
Calories Per Serving
128
Total Fat
2 g
Saturated Fat
1 g
Trans Fat
0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
0.5 g
Cholesterol
18 mg
Sodium
366 mg
Carbohydrates
17 g
Fiber
3 g
Sugar
12 g
Protein
11 g

Dietary Exchanges


1/2 fruit, 1 vegetable, 1 1/2 very lean meat

 




This recipe is brought to you by the American Heart Association’s Face the Fats campaign. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at deliciousdecisions.org.