Salmon spinach salad

Yield: 4 servings

Measure Ingredient
½ cup Chablis OR other dry white wine
½ cup Water
1 \N 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
\N \N 302 Calories
\N \N 29.3g Protein
\N \N 22.1g Carbohydrates
\N \N 10.1g Fat
\N \N 74mg Cholesterol
\N \N 449mg Sodium


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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