Category: Salads

Serves: 4

Ingredients

Vinaigrette:

• 1/4 cup fresh orange juice
• 2 tablespoons olive oil
• 2 tablespoons balsamic blend seasoned rice vinegar
• ½ teaspoon honey mustard
• ½ teaspoon black pepper
• 1 garlic clove, minced

Salad:

• 2 tablespoons fresh lemon juice
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• 2 teaspoons black pepper
• Cooking spray
• 1 (6-ounce) package fresh spinach
• 4 oranges, each peeled and cut into 6 slices

Directions

1. Preheat the grill to medium-high heat.
2. To prepare vinaigrette, combine first 6 ingredients in a large bowl; stir well with a whisk.
3. To prepare salad, drizzle lemon juice over fillets; sprinkle with 2 teaspoons pepper. Place fillets, skin sides up, on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove skin from fillets; discard.
4. Add spinach to vinaigrette in bowl; toss well. Place 2 cups spinach mixture on each of 4 serving plates; arrange 1 fillet and 6 orange slices on top of greens.

Nutrition Facts

Calories 474, Fat 25.7g, Protein 36.2g, Carbohydrates 27.5g, Fiber 8.4g, Cholesterol 100mg, Iron 2.5mg, Sodium 286mg, Calcium 129mg