Recipe
Salad
Pomegranate-Salmon Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- 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.
- 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.
- 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.
- *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%