- Serves: 4; 2 cups salad and 2 tablespoons dressing per serving
Description
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
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
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.
