SELF | April 2011
photo by Sang An
yield
Makes 4 servings
A hearty Italian bread salad serves up good-for-you omega-3 fatty acids (thank you, salmon!) along with vitamin C–rich green beans.
Ingredients
Preparation
Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper in a serving bowl; add beans, tomatoes, onion, bread cubes and basil, then toss. Flake salmon and add to salad; toss gently. Let sit 10 minutes before serving.
Per serving: 502 calories, 27 g fat (5 g saturated), 36 g carbohydrates, 7 g fiber, 31 g protein
Nutritional analysis provided by Self
my notes
via Epicurious.com: New Recipes http://ift.tt/1rN9v6b
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