Baby Greens Salad with Salmon, Peas and New Potatoes in a Mustard Vinaigrette (courtesy of The Springs in Rancho Mirage, CA)
For the Mustard Vinaigrette:
Place shallots, vinegar and mustard in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil. Season to taste with salt and pepper. (This can be made in advance and stored in the fridge up to 3 days.)
For the Salmon:
Preheat grill to medium-high
Brush salmon fillets with olive oil and season with salt and pepper.
Grill the salmon on both sides until it is cooked through, about 4-6 minutes per side. Transfer to a cutting board and let cool. (They can be grilled in advance and stored in the fridge up to 3 days)
For the Salad:
Slice the salmon into strips and place them in a mixing bowl. Add the peas, new potatoes and half of the vinaigrette. Gently toss to coat the salmon and vegetables.
Place the baby greens in a separate salad bowl and toss them with the remaining vinaigrette. Arrange salmon, peas and potato mixture on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 166 | ||
Calories from Fat: 126 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 80.1mg | 3 % | |
Potassium 244.6mg | 6 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 4.7g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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