Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 6 c. mixed salad greens | ||
| 4 nectarines or peaches, pitted and sliced | ||
| 1 ½ c. green and/or red grapes, halved | ||
| Reserved salmon from Grilled Salmon and New Potatoes with Lemon-Garlic Sauce | ||
| 1 tbsp. Hy-Vee honey | ||
| ¾ tsp. finely shredded lemon peel | ||
| 1 tbsp. fresh lemon juice | ||
| 1 tbsp. Hy-Vee apple cider vinegar | ||
| 2 tbsp. Hy-Vee canola oil |
Directions
- In a bowl, toss greens, nectarines and grapes.
- For lunches to go, divide greens mixture among 4 containers. Top with salmon.
- For dressing, combine honey, lemon peel, lemon juice, vinegar and canola oil. Drizzle over each salad.
- Pack salads in insulated lunch bags with ice packs.
Nutrition facts
Servings
440 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 60mg
- Sodium: 100mg
- Total Carbohydrates: 34g
- Protein: 26g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 35%
0%
Iron 10%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Back to School 2010, Hy-Vee HealthMarket, August 2010.