Bread, beans and smoked salmon are all naturally high in sodium, so no salt is needed in this tasty dinner salad. Smoked trout would make a great substitution for the salmon in the salad. But if you can't find those, a can of either salmon or tuna would be tasty too.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2012
- 1/4 cup extra-virgin olive oil
- 1/2 white onion thinly sliced
- 2 ribs celery thinly sliced
- 1 clove garlic thinly sliced
- 1 can white kidney beans drained and rinsed
- 1 tablespoon white wine vinegar
- 4 cups loosely packed baby arugula leaves
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1/3 lb hot-smoked salmon broken in chunks
Peppery Garlic Croutons:
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic grated
- 1/4 teaspoon pepper
- 2 cups cubed crusty bread
MethodPeppery Garlic Croutons: In bowl, stir together oil, garlic and pepper. Add bread, tossing to coat. Spread bread on baking sheet. Bake in 350?F (180?C) oven, turning once, until crisp and golden, 10 to 12 minutes.
Meanwhile, in large skillet, heat oil over medium-high heat; cook onion, celery and garlic, stirring occasionally, until softened and light golden, about 6 minutes.
Stir in beans and vinegar; cook, stirring, until heated through, about 2 minutes.
In large bowl, toss together warm bean mixture, arugula, chives and parsley; sprinkle with salmon and croutons.
Nutritional facts Per serving: about
- Fibre 10 g
- Sodium 730 mg
- Sugars 6 g
- Protein 17 g
- Calories 368.0
- Total fat 20 g
- Potassium 656 mg
- Cholesterol 9 mg
- Saturated fat 3 g
- Total carbohydrate 32 g
- Iron 23.0
- Folate 46.0
- Calcium 15.0
- Vitamin A 17.0
- Vitamin C 22.0