Spring Greens with Salmon and Apricot-Ginger Vinaigrette

Spring Greens with Salmon and Apricot Ginger Vinaigrette
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Spring Greens with Salmon and Apricot-Ginger Vinaigrette

This crunchy combination of spring greens, baby spinach, red cabbage, and snow peas is powered up with salmon and topped with a sweet apricot-ginger vinaigrette.

Nutrition Facts

Spring Greens with Salmon and Apricot-Ginger Vinaigrette

CaloriesCalories

128 Per Serving

ProteinProtein

11g Per Serving

FiberFiber

3g Per Serving
×
Calories 128
Total Fat 2.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 18 mg
Sodium 366 mg
Total Carbohydrate 17 g
Dietary Fiber 3 g
Sugars 12 g
Protein 11 g

Dietary Exchanges
1/2 fruit, 1 vegetable, 1 1/2 very lean meat

Ingredients

Servings  4  

Apricot-Ginger Vinaigrette

  • 1/4 cup all-fruit apricot spread
  • 1/4 cup fresh orange juice
  • 2 Tbsp. white wine vinegar
  • 1 tsp. sugar
  • 2 tsp. fresh, grated, peeled gingerroot
  • 1/8 tsp. red pepper flakes
  • 1/8 tsp. salt

Salad

  • 4 cups mixed salad greens (spring mix preferred), torn into pieces
  • 2 cup baby spinach
  • 1 cup shredded cabbage
  • 1 cup fresh, or, frozen, trimmed, halved snow peas, thawed if frozen, trimmed and halved diagonally
  • 7.1 oz. vacuum-sealed pouch pink salmon

Directions

Tip: Click on step to mark as complete.

  1. In a food processor or blender, process the vinaigrette ingredients; apricot spread, orange juice, vinegar, sugar, ginger root, red pepper flakes and salt until smooth.
  2. Put the remaining salad ingredients except the salmon on a serving platter. Pour the dressing over the salad. Toss gently. Crumble the salmon on top. Serve immediately for peak flavors and texture.

Tip: 2 cups salad and 2 tablespoons dressing per serving

 

This crunchy combination of spring greens, baby spinach, red cabbage, and snow peas is powered up with salmon and topped with a sweet apricot-ginger vinaigrette.

Nutrition Facts

Spring Greens with Salmon and Apricot-Ginger Vinaigrette

CaloriesCalories

128 Per Serving

ProteinProtein

11g Per Serving

FiberFiber

3g Per Serving
×
Calories 128
Total Fat 2.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 18 mg
Sodium 366 mg
Total Carbohydrate 17 g
Dietary Fiber 3 g
Sugars 12 g
Protein 11 g

Dietary Exchanges
1/2 fruit, 1 vegetable, 1 1/2 very lean meat

Ingredients

Servings  4  

Apricot-Ginger Vinaigrette

  • 1/4 cup all-fruit apricot spread
  • 1/4 cup fresh orange juice
  • 2 Tbsp. white wine vinegar
  • 1 tsp. sugar
  • 2 tsp. fresh, grated, peeled gingerroot
  • 1/8 tsp. red pepper flakes
  • 1/8 tsp. salt

Salad

  • 4 cups mixed salad greens (spring mix preferred), torn into pieces
  • 2 cup baby spinach
  • 1 cup shredded cabbage
  • 1 cup fresh, or, frozen, trimmed, halved snow peas, thawed if frozen, trimmed and halved diagonally
  • 7.1 oz. vacuum-sealed pouch pink salmon

Directions

Tip: Click on step to mark as complete.

  1. In a food processor or blender, process the vinaigrette ingredients; apricot spread, orange juice, vinegar, sugar, ginger root, red pepper flakes and salt until smooth.
  2. Put the remaining salad ingredients except the salmon on a serving platter. Pour the dressing over the salad. Toss gently. Crumble the salmon on top. Serve immediately for peak flavors and texture.

Tip: 2 cups salad and 2 tablespoons dressing per serving