Salmon spinach salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chablis OR other dry white wine |
| ½ | cup | Water |
| 1 | Salmon fillet; 3/4 lb. | |
| 1 | teaspoon | Dillweed; whole, dried |
| 8 | smalls | Potatoes; red, quartered |
| 8 | cups | Spinach; fresh, loosely packed, trimmed and torn |
| 1 | can | Artichoke hearts; drained. quartered, 14 oz. can |
| ¼ | cup | Chablis OR other dry white wine |
| 3 | tablespoons | Water |
| ½ | teaspoon | Dillweed; whole, dried |
| 3 | tablespoons | Vinegar; red wine |
| 1 | tablespoon | Mustard; dijon |
| 302 Calories | ||
| 29.3g Protein | ||
| 22.1g Carbohydrates | ||
| 10.1g Fat | ||
| 74mg Cholesterol | ||
| 449mg Sodium | ||
Directions
NUTRIENTS PER SERVING
Combine first 2 ingredients in a large skillet; bring to a boil. Add salmon, skin side down, and sprinkle with 1 teaspoon dillweed. Cover; reduce heat, and simmer 13 minutes or until salmon flakes easily when tested with a fork; remove from skillet. Using a fork, seperate salmon into bite sized pieces; and set aside. Arrange potatoes in a vegetable steamer over boiling water. Cover and steam 13 minutes or until tender. Combine salmon, potatoes, spinach and artichokes in a bowl; toss gently. Combine remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over salad; toss gently. Serve immediately.
Source: Safeway's Nutrition Awareness program, from Cooking Light Magazine Submitted By DAVID KNIGHT On 05-22-95