Summer Berry Salad With Salmon Recipes

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SUMMER STRAWBERRY SALAD



Summer Strawberry Salad image

This salad is hard to beat when it comes to color, flavor and nutrition! It makes for a wonderful side on a summer day. Diane Sahley - Lakewood, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

4 cups hearts of romaine salad mix
3/4 cup sliced fresh strawberries
1/2 cup unsweetened pineapple tidbits, drained
1/4 cup mandarin oranges, drained
1/4 cup fresh blueberries
1/4 cup chopped pecans
1/4 cup poppy seed salad dressing

Steps:

  • Arrange salad mix among four salad plates. Top with the strawberries, pineapple, oranges and blueberries. Sprinkle with pecans. Drizzle with dressing.

Nutrition Facts : Calories 175 calories, Fat 12g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 118mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.

LEMONY LENTIL SALAD WITH SALMON



Lemony Lentil Salad With Salmon image

From EatingWell: Summer 2004, EatingWell for a Healthy Heart Cookbook (2008), and The EatingWell Healthy in a Hurry Cookbook (2006). Salmon and lentils are a familiar combo in French bistro cooking; here they combine in a quick and easy salad. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits.

Provided by kitty.rock

Categories     Lentil

Time 15m

Yield 6 1 cup servings, 6 serving(s)

Number Of Ingredients 11

1/3 cup lemon juice
1/3 cup chopped fresh dill
2 teaspoons Dijon mustard
1/4 teaspoon salt
fresh ground pepper
1/3 cup extra-virgin olive oil
1 medium red bell pepper, seeded and diced
1 cup diced seedless cucumber
1/2 cup finely chopped red onion
3 cups cooked brown lentils (see Tip) or 3 cups green lentils (see Tip)
2 (7 ounce) cans salmon, drained and flaked or 1 1/2 cups flaked cooked salmon

Steps:

  • Whisk lemon juice, dill, mustard, salt and pepper in a large bowl.
  • Gradually whisk in oil.
  • Add bell pepper, cucumber, onion, lentils and salmon; toss to coat.
  • Per serving (1cup): 354 Calories; 18 g Fat; 3 g Sat; 12 g Mono; 31 mg Cholesterol; 25 g Carbohydrates; 24 g Protein; 9 g Fiber; 194 mg Sodium; 743 mg Potassium. 1 Carbohydrate Serving.
  • Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat.
  • MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours.
  • TIP: To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.

Nutrition Facts : Calories 372.8, Fat 15.6, SaturatedFat 2.3, Cholesterol 30.4, Sodium 170.6, Carbohydrate 32.7, Fiber 12, Sugar 4.6, Protein 26.9

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