Skinny Tangy Smoked Salmon Layered Salad Recipes

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SKINNY TANGY SMOKED SALMON LAYERED SALAD



Skinny Tangy Smoked Salmon Layered Salad image

80% less sat fat • 60% less cholesterol than the original recipe. Find your inner gourmet with this elegant salad-perfect for a special dinner but easy enough for a weeknight meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 15

3/4 cup Yoplait® fat-free plain yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon honey
1 clove garlic, minced
1/2 teaspoon ground cardamom or ground nutmeg
1/4 teaspoon salt
3/4 teaspoon cracked black pepper
1/3 cup fresh mint leaves, coarsely chopped
1 teaspoon finely shredded lemon peel
1/2 of a medium cantaloupe, peeled and cut into thin wedges (about 2 cups)
2 cups thinly sliced fennel
2 cups fresh blueberries, seedless red grapes, or Cascadian Farm™ frozen organic blueberries, thawed
8 ounces smoked salmon, skin and bones removed, coarsely broken
1/2 of a medium honeydew melon, cut into cubes or balls (about 2 cups)

Steps:

  • For dressing: In a small bowl, combine yogurt, olive oil, lemon juice, honey, garlic, cardamom, salt, and 1/2 teaspoon of the pepper. Set aside.
  • In a small bowl, combine mint, lemon peel, and the remaining 1/4 teaspoon pepper; set aside. In a trifle dish or straight-sided glass serving bowl, place cantaloupe, fennel, blueberries, salmon, and honeydew. Sprinkle with mint mixture. Serve with dressing.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 24 g, TransFat 0 g

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