Salmon Summer Fruit Salad

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

  • 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
  • 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.
  • 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.
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