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Homemade raspberry dressing? You bet. Prep it a day ahead and this easy salmon salad will come together in no time.

Diabetic Living Magazine
Source: Diabetic Living Magazine, Summer 2018

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Recipe Summary

active:
30 mins
total:
45 mins
Servings:
4
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Ingredients

Vinaigrette
Salad

Directions

Instructions Checklist
  • To prepare vinaigrette: Combine 2 cups raspberries, vinegar, sugar and mustard in a small saucepan. Bring to a boil. Reduce heat and simmer, uncovered, until the berries have broken down and the mixture is slightly thick, 8 to 10 minutes. Let cool slightly.

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  • Press the mixture through a fine-mesh sieve set over a bowl; discard seeds. Stir in lemon zest, 1/4 tsp. salt and 1/8 tsp. pepper. Let cool completely. If desired, thin with a little water.

  • To prepare salad: Preheat grill to medium.

  • Oil the grill rack. Pat salmon dry, lightly coat with cooking spray and sprinkle with salt and pepper. Grill the salmon, covered, turning once, until it flakes easily, 7 to 10 minutes.

  • Combine spinach and half the vinaigrette in a large bowl; toss to coat. Divide among 4 plates. Top with the salmon, raspberries, feta and walnuts. Drizzle with the remaining dressing. Garnish with lemon zest, if desired.

Tips

Sugar Substitute: We do not recommend a sugar sub for this recipe.

Nutrition Facts

325 calories; protein 29g; carbohydrates 21g; dietary fiber 10g; sugars 9g; fat 14g; saturated fat 3g; cholesterol 67mg; sodium 577mg.
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