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20 minute dinner recipes

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Salmon & Roasted Vegetable Salad

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

From EatingWell:  January/February 2010

Toss roasted vegetables and salmon with a flavor-packed vinaigrette to serve on top of greens for a hearty dinner salad. For a twist, add a poached or fried egg on top. Serve with: Toasted whole-grain baguette and a glass of Riesling.

4 servings | Active Time: 25 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Preheat oven to 450°F.
  2. Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
  3. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
  4. When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.

Nutrition

Per serving : 314 Calories; 12 g Fat; 2 g Sat; 8 g Mono; 24 mg Cholesterol; 32 g Carbohydrates; 21 g Protein; 7 g Fiber; 708 mg Sodium; 1010 mg Potassium

1 1/2 Carbohydrate Serving

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

Tips & Notes