Smoked Salmon Salad Over Mixed Greens With Fresh Grapefruit and Oranges
Smoked salmon contains essential omega-3 fatty acids; the grapefruit and oranges offer antioxidant vitamin C, the mixed greens and spinach provide vitamin A, the mushrooms contain selenium and natural antioxidants, and the sunflower seeds supply antioxidant vitamin E and zinc. Look for smoked salmon fillets in the refrigerated seafood department or in shelf-stable pouches near the canned tuna.
Makes 1 large salad (2 servings, ½ salad per serving)
3 cups baby spinach leaves
3 cups mixed greens
½ cup sliced mushrooms
½ cup red onion slices
6 ruby red grapefruit wedges, peeled and cut into chunks
1 orange, peeled and cut into slices
2 tablespoons roasted, salted sunflower seed kernels
2 smoked salmon fillets (3-4 ounces each)
purchased vinaigrette salad dressing
1. Toss baby spinach and mixed greens together; divide between two large salad plates or bowls.
2. Arrange half the mushrooms, red onions, grapefruit and oranges over each salad. Sprinkle with sunflower seeds.
3. Top each salad with smoked salmon fillet.
4. Enjoy with favorite vinaigrette salad dressing.
Nutrition information (per serving)
27 g protein
23 g carbohydrates
11.5 g fat (1.5 g saturated)
60 mg cholesterol
150 mg sodium
140 mg calcium
5 mg iron
4365 IU vitamin A
76 mg vitamin C
9 g fiber
Tags: antioxidant-boost , dinner , fruit , high-fiber , high-protein , lunch , salad , seafood , vegetables , vegetarian
Kim Galeaz is a registered dietitian and owner of Galeaz Food & Nutrition Communications based in Indianapolis and Jacksonville, Fla. A culinary-nutrition consultant, writer and spokeswoman for the food, beverage and agriculture industry, she is passionate about blending great taste with good health in all her culinary creations.