Served hot or cold, salmon makes this salad fit for a king.
salmon fillet (1 lb)
cup Caesar dressing
bag (10 oz) torn romaine lettuce (6 cups)
cup Caesar-flavored croutons
cup sliced ripe olives
cup shredded fresh Parmesan cheese (1 oz)
Heat gas or charcoal grill. Place salmon, skin side down, on grill over medium heat. Brush surface of fish with 1 tablespoon of the dressing. Cover grill; cook 9 to 11 minutes, or until fish flakes easily with fork and is opaque.
In large bowl, toss lettuce, croutons and olives. Pour remaining dressing over top; toss gently to coat. Spoon salad onto large platter. Remove skin, and flake salmon. Arrange salmon on top of salad. Sprinkle with cheese.
Prepare this salad with cold grilled salmon. Grill the salmon ahead; cover and chill up to 4 hours. Assemble the salad just before serving.
Either creamy or vinaigrette Caesar dressing will work in this salad.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.