Spring Greens with Salmon and Apricot-Ginger Vinaigrette
Ingredients
Apricot-Ginger Vinaigrette
- 1/4 cup all-fruit apricot spread
- 1/4 cup fresh orange juice
- 2 tablespoons white wine vinegar
- 1 tablespoon sugar
- 2 teaspoons grated peeled gingerroot
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon salt
Salad
- 4 cups mixed salad greens (spring mix preferred), torn into bite-size pieces
- 2 cups baby spinach leaves
- 1 cup shredded red cabbage
- 1 cup fresh or frozen snow peas, thawed if frozen, trimmed and halved diagonally
- 1 7.1-ounce vacuum-sealed pouch pink salmon
Serves: 4
In a food processor or blender, process the vinaigrette ingredients until smooth.
Put the 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.
Nutrition Facts (1 serving):
Calories: 128 kcal
Carbs: 17 g
Protein: 11 g
Sodium: 366 mg
This recipe is brought to you by the American Heart Association’s Face the Fats campaign. Recipe copyright © 2009 by the American Heart Association.
