Spring Salmon Salad

[Adam F]

Another great salad. Very tastey with a spicy kick. Im a big fan of Salmon, and if like it 2, you will love this salad.

Just a side note I didn't care for the dressing. After trying this Salad twice the last time I used a low fat, low calorie ranch dressing.


INGREDIENTS:

• 1 medium head of red lettuce
• 2 hard cooked eggs, yolks removed
• 2 medium, vine-ripe tomatoes cut into wedges
• 1 cup cooked asparagus tips
• 1 small red onion, thinly sliced
• 1 small yellow pepper, cut into strips
• 1 7.5 ounce can of pink salmon
• .
• For the Vinaigrette Dressing:
• 1 tbsp extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp water
• 11/2 tsp Dijon mustard
• 1 garlic clove, crushed

PREPARATION:

Rinse and dry lettuce leaves. Tear into pieces and divide among four bowls or plates.


Combine chopped cooked egg whites, tomato, asparagus, onion and pepper. Arrange on top of lettuce. Drain salmon and flake on top of vegetables
Serves 4.


Per Serving (without dressing): Calories 148, Calories from Fat 40, Total Fat 4.4g (sat 0.9g), Cholesterol 23mg, Sodium 341mg, Carbohydrate 11.4g, Fiber 3.1g, Protein 15.7g Salad with dressing: Calories 191, Calories from Fat 70, Total Fat 7.8g (sat 1.4g), Cholesterol 23mg, Sodium 386mg, Carbohydrate 14.6g, Fiber 3.