Salmon Summer Fruit Salad

Tender leaf and Bibb lettuces make a pretty background for salmon, nectarines and fresh raspberries.

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  • prep time 25 min
  • total time 25 min
  • ingredients 12
  • servings 4
 

Ingredients

DRESSING

2
green onions, or 1 shallot, chopped
1
tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1
tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
5
tablespoons raspberry vinegar
1
tablespoon olive or vegetable oil
1
tablespoon honey
1/2
teaspoon lemon juice

SALAD

3
cups torn leaf lettuce
2
cups torn Bibb lettuce
1
(7.5-oz.) can pink salmon, drained, skin and bones removed
2
medium nectarines, sliced
1/2
cup fresh raspberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine all dressing ingredients; beat with wire whisk until blended.
  • 2 In large bowl, combine all salad ingredients except raspberries. Drizzle with dressing; toss gently to coat. Gently fold in raspberries.
  • 1 In small bowl, combine all dressing ingredients; beat with wire whisk until blended.
  • 2 In large bowl, combine all salad ingredients except raspberries. Drizzle with dressing; toss gently to coat. Gently fold in raspberries.

EXPERT TIPS

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Expert Tips

Prized for its contribution to salads and cooked dishes, olive oil is the cornerstone of Italian and other Mediterranean cooking. It is graded according to acidity levels. The highest quality of oil will have the least amount of acid and the best, most intense flavor. Olive oils range in color from golden to greenish; in general, the deeper the color, the more intense the olive flavor. "Extra-virgin" olive oil, the highest quality and most expensive, comes from the first pressing of the olives. Reserve extra-virgin oil for uncooked dishes such as salads, or to sprinkle onto warm foods just before serving. "Pure" olive oil (sometimes labeled "virgin") comes from subsequent pressings of the olives. It's less expensive and most suitable for cooking. Stored in a cool, dark place, olive oil will keep up to six months. In the refrigerator, it can be stored for up to one year; however, it becomes cloudy and thick when chilled. Let refrigerated olive oil warm to room temperature before using it.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
170
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Cholesterol
15mg
15%;
Sodium
250mg
250%;
Total Carbohydrate
18g
18%
(Dietary Fiber
3g
3%
  Sugars
13g
13%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
35%;
Calcium
6%;
Iron
8%;
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 1 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.