Baby Greens & Salmon Salad
Prep: 15 minutes plus standing
Bake: 20 minutes • Serves: 4
1 teaspoon PICS Himalayan pink salt or kosher salt
1/2 teaspoon PICS cracked black pepper
1/2 teaspoon dried minced garlic
4 PICS large eggs
6 cups packed Full Circle baby greens, such as arugula, red leaf lettuce and baby spinach
1 cup sugar snap peas, halved on a bias
1/3 cup lemon Dijon vinaigrette
1. Preheat oven to 375°; line rimmed baking pan with parchment paper. Place salmon on prepared pan and sprinkle with seasonings; bake 20 minutes or until internal temperature reaches 145°. Transfer to cutting board and let stand 10 minutes; remove skin and flake into 2-inch pieces with fork.
2. Fill medium bowl with ice and cold water. In medium saucepot, heat 6 cups water to a boil over high heat; with spoon, carefully lower eggs into water. Reduce heat to medium; gently simmer 7 minutes. With slotted spoon, transfer eggs to ice water; once cool, peel and cut lengthwise in half.
3. In large bowl, toss greens, snap peas and vinaigrette. Makes about 6 cups.
4. Serve greens mixture topped with salmon and eggs.
Approximate nutritional values per serving (1-1/2 cups greens, 6 ounces salmon, 1 egg):
483 Calories, 29g Fat (4g Saturated), 294mg Cholesterol, 682mg Sodium,
6g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 47g Protein