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.
Spring Greens with Salmon and Apricot-Ginger Vinaigrette
Calories128 Per Serving
Protein11g Per Serving
Fiber3g Per Serving
|Total Fat||2.0 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||0.5 g|
|Total Carbohydrate||17 g|
|Dietary Fiber||3 g|
1 vegetable, 1/2 fruit, 1 1/2 very lean meat
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
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
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 vinaigrette over the salad. Toss gently. Crumble the salmon on top. Serve immediately for peak flavor and texture.
Tip: Freezing gingerroot keeps it fresher longer and makes it easier to peel and mince. Wrap the unpeeled root in aluminum foil and freeze it for up to six months. When you’re ready to use it, peel the gingerroot with a paring knife or vegetable peeler. Grate it with a rasp grater. Or, you can slice the frozen gingerroot and use a rotary grater to quickly mince a large quantity.