Strawberry Spinach and Salmon Salad
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A jar of flaked salmon, strawberries, goat cheese and spinach over poppy-seed dressing. A fresh lunch to eat within a day or two.
Ingredients
Dressing
- 3 tbsp prepared poppy-seed dressing
Salad
- 1/2 cup cooked salmon flaked (3–4 oz)
- 2/3 cup sliced strawberries
- 1/4 cup crumbled goat cheese
- 1 tbsp sliced almonds (optional)
- 1 3/4 cups fresh spinach
Equipment
- large jar
- cutting board
Directions
- Prepare: Cook the salmon until done and refrigerate it until cold, then flake it. Slice the berries and dry the spinach well.
- Assemble: Add the dressing, salmon, strawberries, goat cheese, almonds, and spinach.
- Store: Refrigerate right away; ideally eat within 1 day, and no later than 2 days for the best quality.
- Serve: Hold the jar upright until mealtime. Empty it into a bowl, toss everything with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 305g | Calories: 446kcal | Carbohydrates: 21g | Protein: 23g | Fat: 30g | Saturated Fat: 8.6g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 644mg | Potassium: 757mg | Fiber: 3.5g | Sugar: 16g | Vitamin A: 5471IU | Vitamin C: 83mg | Calcium: 147mg | Iron: 2.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); crumbled goat cheese counted as soft goat cheese. Brands and portions vary, so use it only as an approximation.