Spinach Salad with Flaked Salmon
1 14 3/4 ounce can salmon
16 cups loosely packed whole spinach leaves
2 cups loosely packed fresh basil
1 red onion, thinly sliced
3 Roma tomatoes, seeded and thinly quartered
1 1/2 red pepper, seeded and thinly quartered
1 carrot, shredded
1 cup reduced sodium, fat-free Italian salad dressing
4 tablespoons Dijon-style mustard
1 teaspoon balsamic vinegar
4 teaspoons grated Parmesan cheese
salt and pepper to taste
Drain salmon and flake with a fork. Rinse spinach and basil and pat dry.
Combine spinach and basil and divide into 4 servings. Divide flaked
salmon, onion, tomatoes, red pepper and carrot between each salad.
In a small bowl, combine salad dressing, mustard and vinegar and mix well.
Drizzle salad dressing over each salad, top with 1 teaspoon grated cheese
and salt and pepper to taste.
Makes 4 servings.
Calories 277, Fat 9 g, Cholesterol 59 mg, Sodium 931 mg,
Carbohydrate 25 g, Protein 28 g, Fiber 8 g.
Points 5.
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