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Spring Greens with Salmon and Apricot Ginger Vinaigrette
Wed, April 1, 2015
Spring Greens with Salmon and Apricot-Ginger Vinaigrette
Serves 4; 2 cups salad and 2 tablespoons dressing per serving
This crunchy combination of spring greens, baby spinach, red cabbage, and snow peas is powered up with salmon and topped with a sweet apricot-ginger vinaigrette.
Apricot-Ginger Vinaigrette
1/4 cup all-fruit apricot spread
1/4 cup fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon sugar
2 teaspoons grated peeled ginger root
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt

4 cups mixed salad greens (spring mix preferred), torn into bite-size pieces
2 cups baby spinach leaves
1 cup shredded red cabbage
1 cup fresh or frozen snow peas, thawed if frozen, trimmed, and halved diagonally
1 7.1-ounce vacuum-sealed pouch pink salmon
In a food processor or blender, process the vinaigrette ingredients until smooth.
Put the salad ingredients except the salmon on a serving platter. Pour the dressing over the salad. Toss gently. Crumble the salmon on top. Serve immediately for peak flavors and texture.
Calories                                  128
Total Fat                                  2.0 g
      Saturated Fat                    1.0 g
      Trans Fat                           0.0 g
      Polyunsaturated Fat          0.5 g
      Monounsaturated Fat        0.5 g
Cholesterol                            18 mg
Sodium                                366 mg
Carbohydrates                         17 g
      Fiber                                    3 g
      Sugars                               12 g
Protein                                     11 g
Dietary Exchanges: 1/2 fruit, 1 vegetable, 1 1/2 very lean meat
This recipe is brought to you by the American Heart Association’s Face the Fats campaign. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at

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