Recipe
Author
Hy-Vee Seasons Magazine
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Description
This protein-rich salmon salad is actually served on a delicious flatbread. So don't be shy about tearing and dipping into your dressing. It would be rude not to.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 4 oz. fresh green beans, steamed (1 c.) | ||
| 1 medium tomato, cut into thin wedges | ||
| ½ c. quartered artichoke hearts | ||
| ¼ c. niçoise olives | ||
| 1 hard-boiled egg, thinly sliced | ||
| ¾ c. flaked cooked salmon (4 oz) | ||
| 1 c. spring salad greens mix | ||
| 2 (6 inch) whole grain or whole wheat flat breads, toasted | ||
| ¼ c. bottled lite balsamic vinaigrette |
Things To Grab
Directions
- In a small bowl, toss together green beans, tomato, artichoke hearts and olives; set aside.
- To tote for lunches, place single-serving portions of green bean mixture, egg, salmon, greens and flat breads each in resealable plastic bags. Divide dressing between two airtight containers. Place ingredients in an insulated cooler with ice pack or chill all ingredients except for pita bread until assembly.
To assemble salads, spoon salad ingredients onto flat bread and drizzle with dressing.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 125mg
- Sodium: 870mg
- Total Carbohydrates: 48g
- Protein: 27g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 35%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Health 2016.