Apple and Smoked Salmon Salad

recipe
This salad combines Thai flavorings with apples and kumquats. The recipe is adapted from one of our favorite Thai cookbooks, Cracking the Coconut by Su-Mei Yu.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 100
Caloriesfromfat 7 %
Fat 0.8 g
Satfat 0.2 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 3.6 g
Carbohydrate 21.2 g
Fiber 1.4 g
Cholesterol 3 mg
Iron 0.4 mg
Sodium 868 mg
Calcium 18 mg

Ingredients

Dressing:
1/4 cup granulated sugar
1/4 cup Thai fish sauce
2 tablespoons light brown sugar
1/4 teaspoon kosher or sea salt
1/2 cup fresh lime juice
Salad:
3 cups thinly sliced Granny Smith apple (about 3/4 pound)
1/2 cup thinly sliced shallots
1/2 cup thinly sliced kumquats or 1 cup pomegranate seeds
1 teaspoon minced serrano chile
4 ounces thinly sliced smoked salmon, cut into 1/4-inch-wide strips

Preparation

To prepare the dressing, combine first 4 ingredients in a small saucepan. Bring to a boil; cook 1 minute or until sugars dissolve. Cool; stir in lime juice.

To prepare salad, combine apple and remaining ingredients in a medium bowl. Drizzle dressing over salad; toss gently to coat.