Salmon & Roasted Vegetable Salad
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.
Source: EatingWell Magazine, January/February 2010
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Prepare the dressing (Step 3), cover and refrigerate for up to 1 day.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition Facts
Per Serving:
313 calories; protein 20.9g; carbohydrates 32.2g; dietary fiber 7.1g; sugars 10.4g; fat 11.9g; saturated fat 1.6g; cholesterol 24.3mg; vitamin a iu 3101IU; vitamin c 35.9mg; folate 212.8mcg; calcium 133.9mg; iron 4mg; magnesium 91.9mg; potassium 1016.1mg; sodium 708.1mg; thiamin 0.2mg.
Exchanges:
2 starch, 1 vegetable, 2 1/2 lean meat, 2 fat