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Chopped Salmon Salad




Source of Recipe


Sonoma Diet






List of Ingredients



• Nonstick olive oil cooking spray
  
• 3⁄4 cup flaked smoked salmon
  
• 1⁄4 cup thinly sliced green onions
  
• 1⁄2 cup coarsely chopped yellow bell pepper
  
• 1 1⁄3 cups chopped seeded tomatoes
  
• 1⁄4 cup chopped onion
  
• 1 medium cucumber, coarsely chopped (2 cups)
  
• 2 tablespoons chopped ripe olives
  
• 2 teaspoons small capers, drained
  
• Lemon Vinaigrette
  






Instructions



1. Coat four 6-ounce coffee cups with nonstick cooking spray. Equally divide and layer ingredients in each cup in the following order: salmon, green onions, bell pepper, tomatoes, onion, and cucumber. Cover tops with plastic wrap and firmly press mixture into cups with a soup can or similar object slightly smaller than diameter of cup.
   
   
2. To serve, invert salads onto 4 salad plates; carefully lift off cups. Sprinkle salads with olives and capers; drizzle with Lemon Vinaigrette.
   
   






Final Comments


Lemon Vinaigrette: In a screw-top jar combine 2 tablespoons extra-virgin olive oil, 2 teaspoons finely shredded lemon peel, 2 tablespoons lemon juice, sugar substitute to equal 1⁄2 teaspoon sugar, 1⁄4 teaspoon kosher salt, and several dashes bottled hot pepper sauce. Shake well before serving.

Nutrition Facts per serving: 135 cal., 9 g total fat (1 g sat. fat), 7 mg chol.,
429 mg sodium, 9 g carbo., 2 g fiber, 7 g pro.