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Potato Vegetable Salad With Salmon

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  Plain low-fat yogurt 1⁄2 Cup (8 tbs)
  Olive oil 7 Teaspoon (2 Tablespoons Plus 1 Teaspoon)
  Finely chopped fresh dill 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Small red potatoes 1 1⁄2 Pound, boiled, peeled and quartered
  Green beans 1⁄2 Pound, cut into 1-inch lengths and blanched
  Grated zucchini 1 1⁄3 Cup (21.33 tbs)
  Grated carrots 1 Cup (16 tbs)
  Finely shredded red cabbage 1 Cup (16 tbs)
  Thinly sliced radishes 3⁄4 Cup (12 tbs)
  Frozen lima beans 1⁄2 Cup (8 tbs), blanched
  Canned water packed salmon 14 Ounce (2 Cans, 7 Ounce Each)
  Shallots 2 Small, finely chopped
  Chopped fresh parsley 1 Tablespoon
  Salt 1⁄4 Teaspoon

1. For the dressing, in a small bowl stir together the yogurt, oil, dill, mustard and pepper until well blended; set aside.
2. Place the potatoes, green beans, zucchini, carrots, cabbage, radishes and lima beans in a large bowl and stir to combine.
3. Drain the salmon and add it to the salad. Add the shallots, parsley and dressing and stir gently (the salmon should remain in fairly large chunks). Add the salt, stir again.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1672 Calories from Fat 455

% Daily Value*

Total Fat 51 g78.9%

Saturated Fat 11.5 g57.7%

Trans Fat 0 g

Cholesterol 162.3 mg54.1%

Sodium 2757.7 mg114.9%

Total Carbohydrates 200 g66.7%

Dietary Fiber 29.5 g118%

Sugars 27 g

Protein 111 g221.8%

Vitamin A 110.2% Vitamin C 443.9%

Calcium 49.3% Iron 69.6%

*Based on a 2000 Calorie diet

Potato Vegetable Salad With Salmon Recipe