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
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