Salmon Salad with Dill Vinaigrette

salmon-dill-salad Recipe
Antonis Achilleos
Complement a robust salmon salad with light, tangy dill vinaigrette.

Yield:

4 servings (serving size: 1 cup salad and 1 slice bread.)

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 303
Fat 13 g
Satfat 2 g
Monofat 6 g
Polyfat 3 g
Protein 18 g
Carbohydrate 28 g
Fiber 2 g
Cholesterol 20 mg
Iron 2 mg
Sodium 525 mg
Calcium 221 mg

Ingredients

2 tablespoons chopped fresh dill
1 tablespoon honey
1/4 cup fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
2 (6 ounce) cans boneless skinless pink salmon
1 cup chopped red bell pepper
1 cup chopped cucumber
1/2 cup chopped red onion
1/4 cup chopped pitted kalamata olives
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (1-ounce) slices French bread

Preparation

1. For the vinaigrette, combine first 5 vinaigrette ingredients (through black pepper) in a medium bowl. Add oil and stir well with a whisk. Set aside.

2. For the salad, flake salmon with a fork into a large bowl. Add the next 6 ingredients (through black pepper) and stir gently to combine.

Toss salad with the vinaigrette immediately before serving. Use a slotted spoon to serve.

Note:

Martha Condra,

July 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note