Grilled Salmon Salad With Orange-Basil Vinaigrette

Recipe Ingredients

1/4 cup	59ml	Frozen orange juice concentrate - thawed
1 tablespoon	15ml	White wine vinegar or cider vinegar - plus
1 1/2 teaspoons	7.5ml	White wine vinegar or cider vinegar
1 tablespoon	15ml	Chopped fresh basil
		= (or 1 tspn dried basil leaves)
1 1/2 teaspoons	7.5ml	Olive oil
1		Salmon fillet, abt 1" thick - (8 oz)
4 cups	440g / 15oz	Torn mixed greens
3/4 cup	177ml	Sliced strawberries
10		Thin cucumber slices - (to 12) - cut into halves
1/8 teaspoon	0.6ml	Coarsely-ground black pepper

Recipe Instructions

Whisk together juice concentrate, vinegar, basil and olive oil. Set aside 2 tablespoons juice concentrate mixture. Reserve remaining mixture to use as salad dressing.

Prepare grill for direct grilling. Grill salmon, skin-side down, over medium coals 5 minutes. Turn and grill 5 minutes or until fish flakes easily with fork, brushing frequently with 2 tablespoons juice concentrate mixture. Cool slightly.

Toss together greens, strawberries and cucumber slices. Place on two serving plates. Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.

This recipe yields 2 servings.

Exchanges Per Serving: 3 Meat, 1 1/2 Fruit, 1/2 Fat.

Nutrition Facts: Calories 283; Calories from Fat 35%; Total Fat 11g; Saturated Fat 2g; Protein 24g; Carbohydrates 23g; Cholesterol 60mg; Sodium 70mg; Dietary Fiber 3g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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