Salmon and Raspberry Salad


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Salmon and Raspberry Salad

Salmon and Raspberry Salad
Ingredients
4 salmon fillets
3/4 cups balsalmic vinaigrette divided
8 cups spring mix greens
1 cup fresh raspberries
1/2 cup toasted chopped walnuts (or chopped hazelnuts)
Directions
Prep time: 5 minutes
Cook time: 10 minutes

Rinse fish and pat dry. Brush fillets with 1/4 cup
vinaigrette.
Place on a grill over medium heat and cook for
about 5
minutes per side or until fish reaches an internal
temperature of 150°F and flakes easily when tested
with a
fork. Remove from grill. Divide greens between 4
dinner
plates and top with equal amounts of raspberries
and
walnuts. Place cooked fillets over salad and drizzle
each
with 1/4 cup vinaigrette.

Makes 4 servings.
Nutritional Information:
360 calories, 26 g protein, 16 g fat, 29 g carbohydrate, 5 g fiber, 60 mg cholesterol, 1230 mg sodium, 7 points

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