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Friday, February 7, 2014

Christmas Gift Makeover-- Smoked Salmon Salad

Smoked Salmon Salad (photo by LivligaHome)

We have a dear friend who has sent us smoked salmon as a Christmas gift for years. Each of those years our tradition has been to eat the smoked salmon on New Year's Day as we play games, have close friends over and generally hang out.

The smoked salmon appetizer comes with lots of condiments. There is chopped egg whites, sieved egg yolk, capers, diced red onion and sour cream. It all gets piled high on top of nice-sized squares of cocktail bread. We go through a lot of cocktail bread in order to eat up all the salmon, which, of course, is part of the ritual.

This year we had a different kind of New Year's Day so we didn't get around to eating the smoked salmon like we usually do. The day came and went with the package of smoked salmon sitting in the pantry.

It has been knawing at me ever since. The challenge is, on January 2, like so many others, we clean up our act and tone down our consumption. What to do with a gift of smoked salmon when you don't want to have appetizers and don't want to eat a ton of bread?

I decided to have a little fun and experiment. What about constructing a Smoked Salmon Salad? It seemed to me you could include all the condiments like before with the smoked salmon but instead of eating it on bread you could eat it on top of lettuce.

Truthfully it was a lot of fun to create. It was very tasty. And as you can see by the photo it was visually appealing. It will definitely be a repeat...maybe even when it is not New Year's Day.

Here is the recipe for the Smoked Salmon Salad:

Ingredients-
3 ounces smoked salmon
1 hard boiled egg, chopped
2 tablespoons red onion, minced
1/2 tablespoon capers
1 tablespoon light sour cream
3 cups mixed greens, including baby kale
2 tablespoons Sheila's light vinaigrette

Directions-
1. Measure and flake the smoked salmon
2. Clean and measure the mixed greens. Place them in a bowl. Pour the light vinaigrette onto the salad and toss.
3. Place the tossed greens on to a dinner plate. Add the salmon, then chopped egg, red onion and capers. Top with the dollop of sour cream

Serves: 1. Calories: 277. Easily scaleable to as many as you have to serve.

To make it a meal we added a Whole Wheat Dried Apricot Muffin for 126 calories. Total calorie count for the meal-- 403.

Enjoy! And Live Vibrant!