Dinner Salad with Baked Salmon, Mango and Asian Dressing
As the days grow longer and warmer, put a little “spring” in your step with this salmon dinner salad. This one has a chorus of textures and flavors. Tonight crisp fresh lettuce, crunchy cucumber, popping cherry tomatoes and chewy sliced fennel harmonize with zingy mango. The salmon delivers a melody line to savor while the Asian dressing provides a memorable accompaniment.
Grocery List: Dinner Salad with Baked Salmon, Quinoa, Mango and Asian Dressing
Asian Salmon Salad with Quinoa
Produce
garlic(if needed)
1 sweet onion
1 head red or green leaf lettuce
fresh basil leaves(if needed)
1 cucumber
1 red bell pepper
1 green bell pepper
1 fennel bulb
1 piece fresh ginger
cherry tomatoes(if needed)
1 mango
Canned/Dried Foods
quinoa(if needed)
low-sodium vegetable broth(if needed)
sesame oil(if needed)
low-sodium soy sauce(if needed)
rice wine vinegar(if needed)
honey(if needed)
prepared Mustard(if needed)
Asian garlic pepper sauce(if needed)
Frozen Foods
Meat/Fish/Poultry
6 oz. fresh salmon (if needed)
Chilled Foods/Dairy
6 oz. cold, leftover, cooked salmon(from fridge at home)
Additional Items
good artisan whole grain rolls
Nutritional Value: Baked Salmon Dinner Salad with Quinoa, Mango and Asian Dressing
Dinner Salad with Salmon, Mango and Asian Dressing
Nutritional Analysis
Per Serving
Calories: 480
Protein: 33 g
Carbohydrates: 57 g
Total Fat: 13 g
(Saturated Fat:) 2 g
Dietary Fiber: 10 g
Cholesterol: 45 mg
Sodium: 510 mg
% calories from fat: 25.1 %
Serving Size:
Sixteen ounces of salad with 2 oz. Asian Dressing. One piece of sprouted wheat toast on the side.
