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Obesity Discussion · 07-31-07, 07:02 AM

SALMON AND GREEN BEAN SALAD

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:00:00

Calories: 399
Fat: 29 grams
Protein: 20 grams
Carbohydrates: 15 grams
Fiber: 5 grams
Net Carbs: 10 grams
2 tablespoons lemon juice
2 teaspoons whole-grain Dijon mustard
1/3 cup olive oil
3 cups cooked green beans
8 cherry tomatoes
8 black olives, pitted and coarsely chopped
1 shallot or 1/4 small onion, diced
1/4 cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped
Salt and pepper
12-ounce salmon steak, grilled or broiled, chilled, or one 12
ounce can
6 cups mixed salad greens
1 roasted red pepper, cut into strips
1. In a large bowl, combine lemon juice and mustard;
whisk until blended. Add olive oil in a thin, steady
stream, whisking constantly until smooth. Add green
beans, tomatoes, olives, shallot, basil and parsley and
toss to coat. Season with salt and pepper to taste. Cut
salmon into 1-inch cubes; add to salad. Toss gently to
coat. Arrange greens on serving plates; top with salmon
mixture. Garnish with pepper strips.
This recipe turns a piece of leftover salmon into a satisfying
main dish for four. Feel free to substitute dill or chives for the
herbs listed.

07-31-07, 07:02 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Salmon and Green Bean Salad SALMON AND GREEN BEAN SALAD Servings: 4 Prep time: 0:15:00 Bake/Cook time: 0:00:00 Calories: 399 Fat: 29 grams Protein: 20 grams Carbohydrates: 15 grams Fiber: 5 grams Net Carbs: 10 grams 2 tablespoons lemon juice 2 teaspoons whole-grain Dijon mustard 1/3 cup olive oil 3 cups cooked green beans 8 cherry tomatoes 8 black olives, pitted and coarsely chopped 1 shallot or 1/4 small onion, diced 1/4 cup fresh basil, finely chopped 1/4 cup fresh parsley, finely chopped Salt and pepper 12-ounce salmon steak, grilled or broiled, chilled, or one 12 ounce can 6 cups mixed salad greens 1 roasted red pepper, cut into strips 1. In a large bowl, combine lemon juice and mustard; whisk until blended. Add olive oil in a thin, steady stream, whisking constantly until smooth. Add green beans, tomatoes, olives, shallot, basil and parsley and toss to coat. Season with salt and pepper to taste. Cut salmon into 1-inch cubes; add to salad. Toss gently to coat. Arrange greens on serving plates; top with salmon mixture. Garnish with pepper strips. This recipe turns a piece of leftover salmon into a satisfying main dish for four. Feel free to substitute dill or chives for the herbs listed. Atkins - Salmon and Green Bean Salad Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________