Ingredients

  • 2 Tbsp. walnut or canola oil
  • 2 Tbsp. white wine vinegar
  • 2 small cloves garlic, minced
  • 1/4 tsp. salt, or to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup finely chopped celery
  • 1 can (15 oz.) pink or red
  • Alaskan (wild) salmon, backbone and skin removed
  • 1/4 cup light canola mayonnaise or other lowfat mayonnaise
  • 1 Tbsp. freshly squeezed lemon juice
  • Salt and pepper, to taste
  • 4 cups baby spinach leaves
  • 8 cherry tomatoes, cut in half
  • 1/4 cup finely chopped walnuts


Directions

  1. In small bowl, whisk together first five ingredients for dressing and set aside. Mix celery with salmon and toss with mayonnaise and lemon juice. Season to taste with salt and pepper.
  2. In large bowl, toss spinach with dressing. Top with salmon mixture. Place cherry tomato halves around platter. Sprinkle with walnuts.


Recipe Yield: Yield: Serves 4

Nutritional Information Per Serving:

Calories: 212
Fat: 14 grams
Sodium: 594 milligrams
Protein: 18 grams
Carbohydrates: 3 grams

Diabetic Exchanges

1 Vegetable, 2 Medium-Fat Meat, 1 Fat