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Thursday, March 29, 2012

Low-Carb Fruit and Salmon Lettuce Wraps

I grew up in the 70s and 80s and one thing that my mother fixed for us in the warm weather as to not heat up the house was sandwiches and salads. Time before the microwave and the easy ways to cook that we know now there were salads. This salad recipe from Chicken of the Sea would have been something my mom would have made for us

Dressing: 3/4 cup mayonnaise
2 Tablespoons fresh squeezed key lime juice
1 packet artificial sweetener
1 Tablespoon chopped fresh mint leaves
1 teaspoon fresh grated ginger

Salad:2 (6 oz.) pouches Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
3/4 cup macadamia nuts, toasted
8 large Boston lettuce leaves, washed and pat dry
1/2 cup coconut, toasted
8 sprigs fresh mint leaves
1 basket fresh raspberries
1 1/2 cups diced cantaloupe

In medium size mixing bowl, whisk all dressing ingredients together until well blended. Gently fold in Chicken of the Sea® Salmon, cantaloupe, raspberries and macadamia nuts into dressing. Fill each lettuce leaf with salmon mixture. Sprinkle with toasted coconut. Garnish with mint sprigs. Makes 8 servings

The ArtsyGirl Connection

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