Spinach Mushroom Salmon Salad
Spinach-Mushroom Salad with Salmon
Servings: 8 (1 ¼ cup each)
Ingredients:
Dressing:
1/3 cup canola or olive oil
¼ cup white wine vinegar
¼ tsp salt
Dash of ground black pepper
1 clove garlic, crushed or minced
Salad:
1 pound spinach, torn into bite size pieces (about 8 cups)
8 ounces mushrooms, sliced (about 3 cups)
2 slices bacon, cooked and crumbled or ¼ cup bacon bits
1 hard-cooked egg, chopped
Salmon:
2-4 Individually wrapped frozen salmon fillets
Directions:
Combine and shake dressing ingredients together in a tightly covered container. Toss with spinach and mushrooms; top with chopped egg and bacon.
Thaw individually wrapped, frozen salmon fillets for 60 seconds under running water. Cut open plastic wrapping, remove salmon, and place in a medium sized skillet, skin side down. Add enough water to the skillet to cover the bottom and cover with a lid. Cook salmon over medium heat for about 8 minutes until bubbles appear over the top of the salmon. This means it has cooked through, there is no need to flip it. Overcooking will make the salmon dry.
Remove the salmon from the skillet. Use a spatula to scrape off the skin, and flake the fillets over the salad. Enjoy!
Nutrition Info (per serving): 151 calories, 11 gms fat, 49 mg cholesterol, 184.5 mg sodium, 2 gms carbs, 14 gms protein, 14% Vitamin C
Tip: Because this salad is so low in calories and carbohydrates, I like to put whole grain Triscuit crackers on the side, or add ½ cup of cooked quinoa to the salad to balance it out.
Servings: 8 (1 ¼ cup each)
Ingredients:
Dressing:
1/3 cup canola or olive oil
¼ cup white wine vinegar
¼ tsp salt
Dash of ground black pepper
1 clove garlic, crushed or minced
Salad:
1 pound spinach, torn into bite size pieces (about 8 cups)
8 ounces mushrooms, sliced (about 3 cups)
2 slices bacon, cooked and crumbled or ¼ cup bacon bits
1 hard-cooked egg, chopped
Salmon:
2-4 Individually wrapped frozen salmon fillets
Directions:
Combine and shake dressing ingredients together in a tightly covered container. Toss with spinach and mushrooms; top with chopped egg and bacon.
Thaw individually wrapped, frozen salmon fillets for 60 seconds under running water. Cut open plastic wrapping, remove salmon, and place in a medium sized skillet, skin side down. Add enough water to the skillet to cover the bottom and cover with a lid. Cook salmon over medium heat for about 8 minutes until bubbles appear over the top of the salmon. This means it has cooked through, there is no need to flip it. Overcooking will make the salmon dry.
Remove the salmon from the skillet. Use a spatula to scrape off the skin, and flake the fillets over the salad. Enjoy!
Nutrition Info (per serving): 151 calories, 11 gms fat, 49 mg cholesterol, 184.5 mg sodium, 2 gms carbs, 14 gms protein, 14% Vitamin C
Tip: Because this salad is so low in calories and carbohydrates, I like to put whole grain Triscuit crackers on the side, or add ½ cup of cooked quinoa to the salad to balance it out.