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Strawberry Spinach and Salmon Salad

Course Salad
Cuisine American
Keyword mason jar lunch, poppy seed dressing salad, salmon salad in a jar, strawberry salmon salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 salad
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

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.