Recipe by Cooking Light April 2001


Recipe Summary test

4 servings (serving size: 2 cups salad and 2 bread pieces)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • Sprinkle fish with salt and pepper. Place fish, skin side down, on a broiler pan coated with cooking spray; broil 12 minutes or until fish flakes easily when tested with a fork. Remove skin from the fish; discard skin. Break fish into chunks.

  • Drizzle juice and Caesar Dressing With Flaxseed over salad greens, tossing to coat. Add onion and capers; toss gently to combine. Divide salad evenly among 4 plates. Divide the salmon chunks evenly among salads. Top each bread slice with 1 tablespoon olives, spreading with a knife. Cut each slice in half. Serve immediately.

  • Totals include Caesar Dressing with Flaxseed.

Nutrition Facts

334 calories; calories from fat 35%; fat 13g; saturated fat 2.1g; mono fat 6.7g; poly fat 2.9g; protein 24.3g; carbohydrates 29.9g; fiber 4.7g; cholesterol 56mg; iron 3.4mg; sodium 630mg; calcium 104mg.