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Norma Murphy: "We loved this, so light and flavorful. Had cooked…" Read More
8Ingredients
20Minutes
60Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups baby arugula
- 4 oz. wild salmon (cooked sockeye, skin removed)
- 1 tsp. capers (drained)
- 2 tsp. red wine vinegar
- 1 tsp. extra-virgin olive oil
- 1 Tbsp. shaved Parmesan
- salt
- pepper
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories60Calories from Fat25 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol15mg5% |
Sodium250mg10% |
Potassium200mg6% |
Protein7g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate2g1% |
Dietary Fiber<1g3% |
Sugars0g |
Vitamin A4% |
Vitamin C4% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Norma Murphy 5 years ago
We loved this, so light and flavorful. Had cooked salmon from the night before, so worked out perfect for me. Already prepped!😊. Great way to eat more fish. Skinnytaste will always be my go to meals.
Sofia 7 years ago
The salad was amazing, we added a tomatoes and also replaced the red wine vinegar with Balsamic glaze and Balsamico vinegar mix and it turned out amazing !! Very recommended
lal 8 years ago
Too acidic. Next time I would make this salad with a Dijon type dressing. I think this would complement salmon, arugula and capers better.