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20 minute dinner recipes

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Bean & Salmon Salad with Anchovy-Arugula Dressing

http://www.eatingwell.com/recipes/bean_salmon_salad_with_anchovy_arugula_dressing.html

From EatingWell:  September/October 2009

This simple bean and salmon salad becomes something truly exciting when dressed with a bold dressing flavored with anchovies and arugula. Canned wild Alaskan salmon is a healthy and environmentally sound choice. Thoroughly drain the beans so the salad doesn’t taste watered down. Sometimes heating beans slightly makes it easier to drain off the cooking liquid.

4 servings, about 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Place arugula, parsley, lemon juice, garlic, anchovies, shallot and pinch of salt in a food processor; process until finely chopped. With the motor running, slowly drizzle in oil.
  2. Gently combine beans, salmon, radishes, celery, the remaining 1/4 teaspoon salt and pepper in a large bowl. Pour in the dressing and gently toss to combine.
  3. To serve, line 4 plates with a lettuce leaf. Divide the salad evenly among the plates. Garnish with avocado slices, if desired.

Nutrition

Per serving : 445 Calories; 19 g Fat; 3 g Sat; 11 g Mono; 25 mg Cholesterol; 46 g Carbohydrates; 25 g Protein; 14 g Fiber; 551 mg Sodium; 935 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 3 fat

Tips & Notes