Salmon Salad with Apricot Vinaigrette

By Tonya_Speed

NUTRITION per serving: 165 Calories; 3g Fat; 12g Protein; 23g Carbohydrate; 3g Dietary Fiber; 28mg Cholesterol; 383mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Other Carbohydrates. Points: 3

Ingredients

• 1/4 cup apricot preserves
• 1/4 cup orange juice
• 2 tablespoons white wine vinegar
• 1 tablespoon sugar
• 2 teaspoons grated gingerroot
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon salt
• 4 cups mixed salad greens, torn into bite-size pieces
• 2 cups baby spinach leaves
• 1 cup finely shredded red cabbage
• 1 cup snow peas, trimmed and halved diagonally
• 1 (7.1-ounce) vacuum-sealed pouch pink salmon

Preparation

Step 1

In a food processor or blender, process the first 7 ingredients (apricot preserves through salt) until smooth. Arrange salad greens, spinach, cabbage and snow peas on a serving platter; pour the dressing on top and toss gently. Crumble the salmon over the top and serve immediately.

SERVING SUGGESTION: Serve whole grain rolls and butter on the side.
GLUTEN FREE: Make sure preserves and white wine vinegar are gluten free.