Carolyns Mandarin Salmon Salad


Makes 2 servings


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


  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
Calories 331
Calories from Fat 45 %
Total Fat 16 g
Saturated Fat 4 g
Cholesterol 56 mg
Carbohydrate 18 g
Fiber 4 g
Protein 25 g
Sodium 543 mg

Dietary Exchange

Fruit 1
Vegetable 1
Meat 3
Fat 1

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