Healthified Tangy Smoked Salmon Layered Salad

Healthified Tangy Smoked Salmon Layered Salad

Healthified Tangy Smoked Salmon Layered Salad
Provided by:
total prep
80% less sat fat • 60% less cholesterol than the original recipe— see the comparison. Find your inner gourmet with this elegant salad—perfect for a special dinner but easy enough for a weeknight meal.

Ingredients

  • 3/4 cup plain fat-free yogurt
  • 2 tablespoons olive oil
  • 1/2 of a medium cantaloupe, peeled and cut into thin wedges (about 2 cups)
  • 2 cups thinly sliced fennel
  • 2 cups fresh blueberries, seedless red grapes, orfrozen organic blueberries, thawed
  • 8 ounces smoked salmon, skin and bones removed, coarsely broken
  • 1/2 of a medium honeydew melon, cut into cubes or balls (about 2 cups)
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cardamom or ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 teaspoon cracked black pepper
  • 1/3 cup fresh mint leaves, coarsely chopped
  • 1 teaspoon finely shredded lemon peel

Directions

  • For dressing: In a small bowl, combine yogurt, olive oil, lemon juice, honey, garlic, cardamom, salt, and 1/2 teaspoon of the pepper. Set aside.
  • In a small bowl, combine mint, lemon peel, and the remaining 1/4 teaspoon pepper; set aside. In a trifle dish or straight-sided glass serving bowl, place cantaloupe, fennel, blueberries, salmon, and honeydew. Sprinkle with mint mixture. Serve with dressing.

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