Salmon Salad with Tomatoes and Bacon
Impress your family or guests with the restaurant look and taste of this salmon salad. Just don’t let them know it only took 15 minutes to prepare!
Imperial
| Ingredients
|
| 1 cans (213 g each) | Gold Seal Sockeye Salmon, drained, skin & bones removed if desired |
| 1 | head iceberg lettuce, cut in quarters |
| 1/2 cup | bacon bits |
| 1/4 cup | thinly sliced sundried tomatoes |
| 1/4 cup | dried cranberries |
| 3/4 cup | buttermilk dressing |
| | chopped chives or green onions, for garnish |
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Chef's Tips
1 can (213 g) Gold Seal Sockeye Salmon, drained, skin & bones removed if desired
Directions
- Place a lettuce quarter in the middle of each of the four chilled plates.
- Crumble salmon over each lettuce quarter.
- Sprinkle bacon bits, sundried tomatoes and cranberries over the four plates.
- Drizzle buttermilk dressing over and garnish with chives or green onions.
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TIME:
Prep: 15 mins
Total: 15 mins
| Nutritional Values |
Calories
| 441 |
Fat
| 26 g |
| Sat Fat | 3 g |
| Carbs | 27 g |
| Protein | 25 g |
| Fibre | 3 g |
| Cholesterol | 50 mg |
| Sodium | 663 mg |
| Sugar | 14 g |
| Calcium | 219 mg |
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