Recipe Image

Greek Salmon Salad

  • 5 m
  • 5 m
Diabetic Living Magazine
“If mixed salads fail to fill you up, try this hearty Greek salmon salad recipe, which calls for bulking up a traditional bed of mixed greens with roasted vegetables and protein-rich salmon. Leftovers make it a breeze to put together this delicious Mediterranean salad. Here we suggest two recipes you could meal-prep ahead of time—Lemon-Roasted Mixed Vegetables and Sweet & Spicy Roasted Salmon—but you can use whatever roasted veggies you have on hand and pick up a precooked salmon fillet from the deli counter at your grocery store. This healthy salad would also be good with chicken. Serve it for an easy dinner or pack it up for lunch.”

Ingredients

    • 1 cup lightly packed mixed salad greens
    • ⅔ cup leftover Lemon-Roasted Mixed Vegetables (see Associated Recipes)
    • 1 leftover fillet from Sweet & Spicy Roasted Salmon with Wild Rice Pilaf (see Associated Recipes)
    • 1 tablespoon toasted slivered almonds
    • 1 teaspoon grated Parmesan cheese
    • 2 tablespoons light balsamic vinaigrette salad dressing

Directions

  • 1 Combine salad greens, roasted vegetables, salmon, almonds and Parmesan. Drizzle with dressing and toss to coat.
  • Note: If you're following our 1,500-calorie diabetes meal plan, you'll already have leftovers from making Lemon-Roasted Mixed Vegetables and Sweet & Spicy Roasted Salmon (see Associated Recipes) earlier in the week.
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