Salmon salad with dill vinaigrette

Salmon salad with dill vinaigrette

The perfect combination of protein, good fats, and phytonutrients, in a tangy and earthy dressing.
• Get omega-3 fatty acids through salmon—they not only prevent heart disease but also boost memory
• Cucumbers contain silica, which helps your complexion
• Antioxidant-rich red bell peppers are also high in fiber and folic acid

Ingredients
    2 tablespoons chopped fresh dill
    1 tablespoon honey
    1/4 cup fresh lemon juice
    1/8 teaspoon salt
    1/8 teaspoon black pepper
    1 tablespoon olive oil
    2 (6 ounce) cans boneless skinless pink salmon
    1 cup chopped red bell pepper
    1 cup chopped cucumber
    1/2 cup chopped red onion
    1/4 cup chopped pitted kalamata olives
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    4 (1-ounce) slices French bread

Preparation
1. For the vinaigrette, combine first 5 vinaigrette ingredients (through black pepper) in a medium bowl. Add oil and stir well with a whisk. Set aside.

2. For the salad, flake salmon with a fork into a large bowl. Add the next 6 ingredients (through black pepper) and stir gently to combine.

Toss salad with the vinaigrette immediately before serving. Use a slotted spoon to serve

    Prep Time: 10 minutes
    Yield: 4 servings (serving size: 1 cup salad and 1 slice bread.)

Nutritional Information
Calories per serving:    303
Fat per serving:    13g
Saturated fat per serving:    2g
Monounsaturated fat per serving:    6g
Polyunsaturated fat per serving:    3g
Protein per serving:    18g
Carbohydrates per serving:    28g
Fiber per serving:    2g
Cholesterol per serving:    20mg
Iron per serving:    2mg
Sodium per serving:    525mg
Calcium per serving:    221mg