Carolyn's Mandarin Salmon Salad the Editors of Publications International, Ltd.
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|
- 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.
- 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.
- Combine mustard and vinegar in small bowl. Drizzle over each salad.
|Serving Size:||2-1/2 cups salad with 1/2 of salmon fillet|
|Saturated Fat||4 g|
|Total Fat||16 g|
|Calories from Fat||45 %|
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