Pomegranate-Salmon Salad

Recipe

Salad
Pomegranate-Salmon Salad

Primary Media

User Rating

2 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    ½ lbs. fresh salmon*
    1 c. cubed fresh pineapple
    1 c. diced red apple
    1 c. halved red grapes
    ½ c. diced celery
    ½ c. pomegranate seeds
    ½ c. Hy-Vee walnut pieces, toasted
    ½ c. Hy-Vee light mayonnaise
    ¼ c. Hy-Vee light sour cream

    Directions

    1. Preheat the oven to 425 degrees. Place salmon on an aluminum-foil lined baking sheet. Bake 15 minutes or until salmon flakes easily. Allow to cool completely.
    2. Meanwhile, combine pineapple, apple, grapes, celery, pomegranate seeds and walnuts in a large bowl. In a separate bowl, stir together mayonnaise and sour cream to make dressing.
    3. When salmon is cool, remove from baking sheet. Discard skin. Flake salmon into large pieces and stir into fruit. Fold in dressing. Cover and refrigerate until serving time.
    4. *Leftover cooked salmon can be substituted. Flake leftover salmon and fold into as directed in step 3.

    Nutrition facts

    Servings

    360 Calories per serving

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 50mg
    • Sodium: 330mg
    • Total Carbohydrates: 26g
    • Protein: 16g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 45%
    0%
    Iron 8%
    0%
    Calcium 6%