Honey-Balsamic Salmon Salad
1. Slice off ends of oranges; place cut side down on cutting board. Slice down sides of oranges to remove skin and white pith with a paring knife. Hold oranges over small bowl; gently cut along sides of membranes to release each segment.
2. In large bowl, whisk vinegar, oil, and ¼ teaspoon each salt and pepper; add spinach, fennel and orange segments and gently toss.
3. Serve salad topped with salmon and pomegranate arils. Makes about 8 cups.
- 17 g Fat
- 3 g Saturated Fat
- 90 mg Cholesterol
- 423 mg Sodium
- 24 g Carbohydrates
- 5 g Fiber
- 18 g Sugars
- 4 g Added Sugars
- 35 g Protein
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Nutritional Information
- 17 g Fat
- 3 g Saturated Fat
- 90 mg Cholesterol
- 423 mg Sodium
- 24 g Carbohydrates
- 5 g Fiber
- 18 g Sugars
- 4 g Added Sugars
- 35 g Protein
Directions
1. Slice off ends of oranges; place cut side down on cutting board. Slice down sides of oranges to remove skin and white pith with a paring knife. Hold oranges over small bowl; gently cut along sides of membranes to release each segment.
2. In large bowl, whisk vinegar, oil, and ¼ teaspoon each salt and pepper; add spinach, fennel and orange segments and gently toss.
3. Serve salad topped with salmon and pomegranate arils. Makes about 8 cups.