Salmon Rainbow Chop Salad
This Salmon Rainbow Chop Salad is a colorful masterpiece you’ll be sure to enjoy!
Ingredients:
4 cans (5 oz. each) Blue Harbor Fish Co.® Wild Pink Salmon, drained
4 cups romaine lettuce, shredded
1 cup cherry tomatoes, halved
½ cup purple cabbage, shredded
½ cup orange pepper, diced
½ cup green olives, sliced
½ cup Michaela Blaney’s “Everyday Dressing”
⅓ cup crumbled feta cheese
2 avocados, cubed
1 ear of corn, boiled and kernels sliced off cob
Michaela Blaney’s “Everyday Dressing”:
1 cup olive oil
⅓ cup lemon juice
2 Tbsp. fresh dill
1 Tbsp. Dijon mustard
1 Tbsp. maple syrup or honey
1 clove garlic
½ small shallot (1-inch knob)
½ tsp. salt
½ tsp. pepper
Servings: 4
Prep Time: 20 minutes
Cook Time: 0 minutes
Preparation:
- Make Michaela Blaney’s “Everyday Dressing” first: place all ingredients (except the dill) in a food processor or blender. Blend until combined. Then add in the fresh dill and blend for an additional 15 seconds.
- Now assemble the chop salad: place the lettuce in a large serving bowl. Add in the tomatoes, orange pepper, corn, Blue Harbor Fish Co.® Wild Pink Salmon, avocado, cabbage, feta cheese, and green olives in strips over top of the lettuce.
- Add the “Everyday Dressing” just before serving and toss together gently.
- Serve and enjoy!
Nutritional Information
Wild Pink Salmon with Sea Salt
Serving Size: 362g
Servings Per Container: 4
Amount Per Serving
DV%
Calories
480
Total Fat
36g
46%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
1000mg
43%
Total Carbohydrate
17g
6%
Fiber
7g
25%
Sugars
6g
Includes 1g Added Sugars
2%
Protein
26g
Vitamin D
10mcg
50%
Calcium
100mg
8%
Iron
3mg
15%
Potassium
890mg
20%
Percent Daily Values are based on a 2,000 calorie diet.
