- Serves: Serves 4; about 1 3/4 cups per serving
15- to 16-ounce can reduced-sodium Great Northern or cannellini beans, rinsed and drained
1/3 cup fat-free or light Italian or Caesar salad dressing
7.5-ounce can sockeye or pink salmon, drained, bones discarded if desired and skin discarded
4 Italian plum tomatoes, quartered
1/4 cup garlic- or herb-seasoned croutons
Pepper to taste
Break the salmon into chunks. Add to the romaine mixture. Toss lightly.
Arrange the salad on plates. Place the tomatoes around the salad. Top with croutons. Sprinkle with pepper.
Cook’s Tip: Sockeye salmon is more flavorful and contains more omega-3 fatty acids than pink salmon. It does, however, cost more.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 3.0 g
- Saturated Fat
- 1.0 g
- Trans Fat
- Polyunsaturated Fat
- 0.5 g
- Monounsaturated Fat
- 0.5 g
- 20 mg
- 624 mg
- 22 g
- 6 g
- 7 g
- 17 g
1 starch, 1/2 other carbohydrate, 2 very lean meat
This recipe is reprinted with permission from American Heart Association One-Dish Meals, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.