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Title: Salmon Spinach Salad
Categories: Salad Salmon
Yield: 4 Servings
| 1/2 | Cup Chablis OR other dry | |
| : - white wine | ||
| 1/2 | Cup Water | |
| : | 1 | Salmon fillet; 3/4 lb. |
| : | 1 t | sp Dillweed; whole, dried |
| : | 8 s | m Potatoes; red, quartered |
| : | 8 c | up Spinach; fresh, loosely |
| : | - packed, trimmed and torn | |
| : | 1 c | n Artichoke hearts; drained. |
| : | - quartered, 14 oz. can | |
| 1 | /4 | cup Chablis OR other dry |
| : | - white wine | |
| : | 3 T | bsp Water |
| 1 | /2 | tsp Dillweed; whole, dried |
| : | 3 T | bsp Vinegar; red wine |
| : | 1 T | bsp Mustard; Dijon |
MMMMM-------------------NUTRIENTS PER SERVING----------------- : 302 Calories : 29.3g Protein : 22.1g Carbohydrates : 10.1g Fat : 74mg Cholesterol : 449mg Sodium
Combine first 2 ingredients in a large skillet; bring to a boil. Add salmon, skin side down, and sprinkle with 1 teaspoon dillweed. Cover; reduce heat, and simmer 13 minutes or until salmon flakes easily when tested with a fork; remove from skillet. Using a fork, separate salmon into bite sized pieces; and set aside. Arrange potatoes in a vegetable steamer over boiling water. Cover and steam 13 minutes or until tender. Combine salmon, potatoes, spinach and artichokes in a bowl; toss gently. Combine remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over salad; toss gently. Serve immediately.
Source: Safeway's Nutrition Awareness program, from Cooking Light Magazine