Salmon Salad
Recipe from Diabetic Living

This salmon salad recipe has a creamy garlic-and-lemon dressing that is tossed with greens, Parmesan cheese, and topped with broiled salmon to make a light and summery dish.


Salmon Salad


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Prep Time: 20 mins
Total Time: 58 mins
Servings: 4 servings
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Ingredients
 
savings in
 
  • 2  tablespoons  olive oilOn Sale
  • 5  cloves  garlic, thinly slicedOn Sale
  • 2  tablespoons  lemon juiceOn Sale
  • 1  tablespoon  Worcestershire sauceOn Sale
  • 1  tablespoon  Dijon-style mustardOn Sale
  • 1  tablespoon  waterOn Sale
  • 1/2  teaspoon  pepperOn Sale
  • 1/3  cup  plain fat-free yogurtOn Sale
  • 12  ounces  fresh or frozen skinless, boneless salmon fillets, 1 inch thickOn Sale
  •     Nonstick spray coatingOn Sale
  • 10  cups  torn romaineOn Sale
  • 1/2  cup  thinly sliced red onionOn Sale
  • 1/4  cup  freshly grated Parmesan cheeseOn Sale
  • 1  cup  cherry tomatoes, halvedOn Sale
  • 1/2  cup  pitted ripe olives, halved (optional)On Sale

Directions
1.
In a small saucepan heat olive oil over medium-low heat. Cook and stir garlic in hot oil for 1 to 2 minutes or until garlic is lightly golden. Transfer garlic mixture to a blender container. Add lemon juice, Worcestershire sauce, mustard, water, and pepper. Cover; blend until combined. Reserve 2 tablespoons of garlic mixture; set aside. Add yogurt to remaining garlic mixture in blender. Cover and blend until smooth. Chill until serving time.
2.
Thaw salmon, if frozen. Rinse salmon; pat dry. Brush the reserved garlic mixture evenly over salmon. Cover and chill for 30 minutes.
3.
Spray the unheated rack of a broiler pan with nonstick coating. Place the salmon on the rack. Broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
4.
Meanwhile, in a large bowl toss together romaine, onion, and Parmesan cheese. Divide romaine mixture among 4 salad plates. Place one salmon fillet on each salad. Top with tomatoes and, if desired, olives. Serve with chilled yogurt mixture. Makes 4 servings.

Nutrition information
Calories 234, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 21 mg, Sodium 331 mg, Carbohydrate 12 g, Fiber 4 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 95%, Calcium 16%, Iron 19%. Exchanges: Vegetable 2, Lean Meat 2, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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