Spring Greens with Salmon and Apricot-Ginger Vinaigrette

Spring Greens with Salmon and Apricot-Ginger Vinaigrette

Serves 4; 2 cups salad and 2 tablespoons dressing per serving

This crunchy combination of spring greens, baby spinach, red cabbage, and snow peas is powered up with salmon and topped with a sweet apricot-ginger vinaigrette.

Apricot-Ginger Vinaigrette

  • 1/4 cup all-fruit apricot spread
  • 1/4 cup fresh orange juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons grated peeled gingerroot
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt

Salad

  • 4 cups mixed salad greens (spring mix preferred), torn into bite-size pieces
  • 2 cups baby spinach leaves
  • 1 cup shredded red cabbage
  • 1 cup fresh or frozen snow peas, thawed if frozen, trimmed and halved diagonally
  • 1 7.1-ounce vacuum-sealed pouch pink salmon

In a food processor or blender, process the vinaigrette ingredients until smooth.

Put the salad ingredients except the salmon on a serving platter. Pour the dressing over the salad. Toss gently. Crumble the salmon on top. Serve immediately for peak flavors and texture.

Nutrition Analysis (per serving)

  • Calories: 128
  • Total Fat: 2.0 g
    • Saturated Fat: 1.0 g
    • Trans Fat: 0.0 g
    • Polyunsaturated Fat: 0.5 g
    • Monounsaturated Fat: 0.5 g
  • Cholesterol: 18 mg
  • Sodium: 366 mg
  • Carbohydrates: 17 g
    • Fiber: 3 g
    • Sugars: 12 g
  • Protein: 11 g

Dietary Exchanges:
1/2 fruit, 1 vegetable, 1 1/2 very lean meat

This recipe is brought to you by the American Heart Association’s Face the Fats campaign. Recipe copyright ©2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at deliciousdecisions.org.