Summer Spinach Salad with Salmon and Berries

Recipe

Salad
Summer Spinach Salad with Salmon and Berries

Primary Media

Bowl of spinach salad topped with salmon chunks, mandarin oranges and fresh strawberries and blueberries

User Rating

4.67 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings
10min
Prep
30min
Total

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    Description

    If strawberries are not in season do not be afraid to buy frozen. Just thaw and slice.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2(5-oz. each) salmon fillets
    Hy-Vee salt
    Hy-Vee ground black pepper
    4 c.baby spinach
    ½ c.fresh blueberries
    1 c.fresh strawberries, sliced
    1(8-oz.) can That's Smart pineapple tidbits, drained
    1(11-oz.) can Hy-Vee mandarin oranges, drained
    c.Hy-Vee pecan pieces, toasted
    ¼ c.creamy poppy seed dressing

    Things To Grab

    • Baking sheet
    • Hy-Vee nonstick cooking spray
    • Meat thermometer

    Directions

    1. Preheat oven to 400 degrees. Place salmon on baking sheet coated with nonstick cooking spray. Sprinkle with salt and black pepper. Bake 15 to 20 minutes or until fish flakes easily with a fork (145 degrees). Cool slightly and break into chunks.

    2. Toss spinach with blueberries, strawberries, pineapple, oranges, salmon, pecans, and dressing.

    Nutrition facts

    Servings

    380 Calories per serving
    2 cups

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 40mg
    • Sodium: 240mg
    • Total Carbohydrates: 28g
    • Protein: 18g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 8%
    0%
    Vitamin D 40%
    0%
    Potassium 10%

    Recipe Source:

    From the week of June 6, 2012.