SALMON PASTA SALAD
Steps:
- If using canned salmon, pick the salmon meat from the bones and skin and set aside. If using cooked fresh salmon, break into large, bite-sized pieces.
- The cooked pasta will be added to the dressing while it is still hot so make the dressing and prepare the vegetables before cooking the pasta.
- Make the dressing in a very large bowl by combining the mayonnaise, sour cream, mustard, vinegar, sugar, celery salt, pepper and garlic powder.
- Measure out and prepare the rest of the ingredients.
- Place a large pot of salted water on to boil and cook the pasta to al dente.
- Just before pouring the pasta into a colander, add the frozen peas to the water then immediately pour the pasta and peas to drain into the colander.
- Shake off as much water as possible and dab the pasta with paper towels to soak up any last drops.
- *Pour the hot pasta and peas into the large bowl that has the dressing and gentle toss to combine.
- Add the red bell pepper and the onions and toss again.
- Finally add the cooked salmon and gently fold to combine without breaking up the salmon too much.
- Pour the mixture onto a sheet tray in a single layer* and place in the refrigerator uncovered for a quick cool down.
- After an hour, remove the tray from the refrigerator and pour into a large serving bowl and refrigerate again until completely chilled, about 1-2 more hours.
- Serve as a cold entrée over a bed of lettuce or as a side dish with a grilled meat.
Nutrition Facts : ServingSize 1 bowl, Calories 623 calories, Sugar 5.2 g, Sodium 721.7 mg, Fat 40 g, SaturatedFat 7.8 g, TransFat 0.1 g, Carbohydrate 42.8 g, Fiber 3.3 g, Protein 22.5 g, Cholesterol 55.5 mg
SALMON GREEK SALAD WITH LEMON BASIL DRESSING
Light, fresh and healthy grilled salmon Greek salad recipe. Crisp vegetables are tossed in a tangy lemon basil dressing and topped with flaky salmon.
Provided by Jessica Gavin
Categories Salad
Time 30m
Number Of Ingredients 20
Steps:
- Lightly season both sides of the salmon fillet with salt and pepper. Drizzle a small amount of olive oil on both sides to coat.
- Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates.
- Once the grill is nice and hot, add the salmon fillets. Cook uncovered about 4 to 5 minutes on each side until flaky (about 130-140°F).
- Remove the salmon from the grill and transfer to a clean plate, cover to keep warm. Remove the skin if still attached.
- In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts. Set aside.
- Add lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper in a blender.
- Blend until well combined and a slightly thick and opaque dressing is achieved, about 30 seconds. Add more salt and pepper as desired.
- Toss salad with enough dressing to coat the ingredients, you will have extra dressing. Evenly divide mixture among four bowls and top with 1 salmon fillet. Drizzle each salmon with more dressing if desired.
Nutrition Facts : Calories 473 kcal, Carbohydrate 13 g, Protein 32 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 74 mg, Sodium 566 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 25 g, ServingSize 1 serving
LEMONY GARBANZO SALAD
Everybody goes for this super fresh salad with the cumin-coriander dressing, especially on warm days. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together first six ingredients; stir in beans and green onions. In another bowl, mix yogurt, parsley and marmalade., To serve, divide greens among four plates; top with bean mixture. Serve with yogurt sauce.
Nutrition Facts : Calories 363 calories, Fat 19g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 478mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 10g fiber), Protein 11g protein.
GARBANZO BEAN, TUNA AND ONION SALAD WITH CREAMY LEMON DRESSING
Steps:
- Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend.
- Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
GRIDDLED SALMON WITH SPRING ONION DRESSING
This easy yet impressive dish is great for entertaining. Try the salsa with any barbecued meat or poultry too
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- To make the dressing, chop the spring onions as finely as possible without them turning to mush. Tip into a bowl with the parsley and chilli. Drizzle in the oil, stirring until the ingredients are just bound, then stir in the lemon juice and vinegar. Season with salt and set aside.
- Heat the griddle until hot and brush the salmon with a little oil. Cook the salmon fillets for 4 mins on each side until just cooked through. Serve on a platter with the dressing for spooning over and lemon wedges with a bowl of watercress salad for everyone to help themselves.
Nutrition Facts : Calories 367 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 0.17 milligram of sodium
GARBANZO BEAN SALAD WITH TUNA AND CREAMY LEMON DRESSING
Make and share this Garbanzo Bean Salad With Tuna and Creamy Lemon Dressing recipe from Food.com.
Provided by Loadedpbj
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together yogurt, mayo, mustard, lemon juice and zest in a small bowl to blend.
- In a large bowl add lettuce, beans, tuna, onions, celery, tomatoes and parsley.
- Pour the dressing over the salad.
- Season salad to taste with salt and pepper.
- Toss to blend.
- The lettuce can also be substituted for 4 cups of cooked pasta (the spiral kind works best I think).
- Or just leave out the lettuce completely, cut the yogurt in half and use the salad as a pita filling.
Nutrition Facts : Calories 268.2, Fat 3.7, SaturatedFat 0.8, Cholesterol 20, Sodium 609.8, Carbohydrate 40.7, Fiber 10, Sugar 10.1, Protein 20.5
PASTA SALAD WITH CREAMY LEMON DILL DRESSING
My son's favorite summer salad. Very light and refreshing on hot days. You can make it with low fat mayo and yogurt if you wish for a low cal version, and you can basically substitute any kind of veggies you want.
Provided by Semra22
Categories Vegetable
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to directions or till just al dente. Drain pasta.
- Combine the vegetables and pasta together in large bowl.
- Whisk the mayonnaise, yogurt, fresh dill, lemon juice and zest, garlic, salt and pepper together.
- Fold into pasta mixture. Chill in fridge 2 hours or so or till ready to eat.
GARBANZO, SALMON AND ONION SALAD WITH CREAMY LEMON DRESSING
Steps:
- Whisk sour cream , mayo, mustard and lemon peel together in a small bowl. Toss salmon with lemon juice in large bowl. Add garbanzo, onion, celery,tomatoes, parsley and dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill)
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