Smoked Salmon and Apple Supper Salad

Ingredients

• 4   ounces 

  thinly sliced, lox-style smoked salmon or smoked salmon, flaked with skin and bones removed
• 3   

  medium carrots, cut lengthwise in 1/2-inch-wide sticks
• 3   

  stalks celery, cut lengthwise into 1/2-inch-wide sticks
• 2   

  medium fennel bulbs, cored and thinly sliced
• 1   

  medium green apple, cored and thinly sliced
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  1/4  cup 

  olive oil
• 1   

  medium lemon
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  1   teaspoon 

  sugar
• 1/2  teaspoon 

  salt
• 1   tablespoon 

  capers, drained
•  

  Lemon slices and/or fennel fronds (optional)

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Directions

1.

In an extra-large bowl combine salmon, carrot, celery, fennel and apple.

2.

In screw-top jar combine olive oil, the finely shredded peel and juice from lemon, sugar, and salt. Cover; shake well to combine. Drizzle over salad. Let stand 10 minutes, tossing halfway through.

3.

Toss in capers. If desired, serve with lemon slices and/or fennel fronds. Makes 4 servings.

Nutrition information

Per Serving: cal. (kcal) 246, Fat, total (g) 15, chol. (mg) 7, sat. fat (g) 2, carb. (g) 24, Monosaturated fat (g) 10, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 8, sugar (g) 9, pro. (g) 8, vit. A (IU) 77.74, vit. C (mg) 40.15, Thiamin (mg) 0.07, Riboflavin (mg) 0.14, Niacin (mg) 2.76, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 52.41, Cobalamin (Vit. B12) (µg) 0.92, sodium (mg) 1039, Potassium (mg) 847, calcium (mg) 111.06, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet