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Carolyns Mandarin Salmon Salad


Yield

Makes 2 servings

Ingredients

1 skinless fillet (8 ounces) salmon
1/4 teaspoon salt (optional)
1/4 teaspoon black pepper
4 cups spring greens salad mix
1 can (8 ounces) mandarin oranges, drained and rinsed
2 tablespoons rough chopped walnuts
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar

Preparation

  1. Season fillet with salt, if desired, and black pepper. Broil, grill or pan-fry salmon on each side until meat is firm to the touch and flakes when tested with a fork, about 4 minutes per side, depending on thickness of fillet.
  2. Divide greens among 2 serving plates. Cut fillet in half and place piece on each plate over greens. Sprinkle each fillet with orange segments and walnuts.
  3. Combine mustard and vinegar in small bowl. Drizzle over each salad.

Nutritional Information

Serving Size: 2-1/2 cups salad with 1/2 of salmon fillet
Sodium 543 mg
Protein 25 g
Fiber 4 g
Carbohydrate 18 g
Cholesterol 56 mg
Saturated Fat 4 g
Total Fat 16 g
Calories from Fat 45 %
Calories 331

Dietary Exchange

Meat 3
Vegetable 1
Fruit 1
Fat 1

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