Title: Lo-Fat Salad Nicoise
Categories: Salad Salmon
Yield: 1 Servings

3	oz	Fresh or frozen salmon
		Fillet
		Cut 1/2 to 3/4 inch thick
2	oz	Fresh green beans
2		Whole tiny new potatoes --
		Quartered
2	ts	Water
1	ts	White wine vinegar
		Or cider vinegar
1	ts	Lemon juice
1	ts	Olive oil
		Or salad oil
1/2	ts	Snipped fresh thyme
		Or basil
		Or 1/8 teaspoon dried thyme
		Or basil -- crushed
1/8	ts	Sugar
1	ds	Garlic salt or salt
3/4	c	Torn mixed greens
		Or fresh spinach leaves
1		Ripe roma tomato
		Cut into wedges
1	ts	Capers -- drained
		And rinsed -- optional

Thaw salmon, if frozen. Wash green beans; remove ends and strings. Cook green beans and potatoes in boiling water in a small covered saucepan for 15 to 20 minutes or till just tender. Drain and rinse with cold water.

Place salmon skin side down in an ungreased shallow baking pan. Bake in a 500°F oven 8 to 10 minutes or till fish just begins to flake easily. Remove fish from pan with a spatula,sliding the spatula between fish and skin to remove skin.

Combine water, vinegar, lemon juice, oil, thyme or basil, sugar, and garlic salt or salt in a screw-top jar. Cover and shake well.

To serve, line a plate with greens or spinach. Arrange green beans, potatoes, salmon, and tomato atop. If desired, sprinkle with capers. Shake dressing well; pour over salad. Sprinkle with fresh ground pepper.

Makes 1 serving.

Nutrition facts per serving: 269 cal., 8 g total fat (1 g sat. fat), 15 mg cholesterol, 216 mg sodium, 35 g carbohydrate., 4 g dietary fiber, 17 g pro. Daily Value: 25% vitamin. A, 67% vitamin. C, 28% iron.

Food exchanges: 1 1/2 vegetable, 1 1/2 bread, 1 1/2 meat, 1 fat.

Busted by Gail Shermeyer <4paws@netrax.net>.

Recipe By : Low Calorie/Low Fat Recipes Spring 96, BH&G

previous

next