Ingredients
- 1 sweet potato, cut in small cubes
- 2 cans (each 7.5 oz/213 g) salmon, drained and flaked
- 2 Italian tomatoes, chopped
- 1 cup (250 ml) red grapes, halved
- 1 small red onion, minced
- 1 clove garlic, minced
- 2 cups (500 ml) arugula
- 2 cups (500 ml) baby spinach
- 2 tbsp olive oil
- ½ lemon juice
- ¼ cup (60 ml) coarsely chopped fresh basil
- Seasoning to taste
How to Make It
- In a saucepan of boiling water over medium-low heat, cook sweet potato for 6 to 10 minutes. Drain and let cool in the refrigerator for at least 30 minutes.
- Meanwhile, mix remaining ingredients in a salad bowl.
- Add sweet potato and toss.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 250 kcal Calories from Fat: 117 kcal |
|
% Daily Value*
|
| Total Fat 13 g 37% |
Saturated Fat 2.5 g 13% |
Trans Fat 0.0 g |
Cholesterol 20 mg 7% |
Sodium 420 mg 7% |
carbohydrates 18 g 14% |
Dietary Fiber 2 g 5% |
Sugars 8 g 9% |
Protein 15 g 30% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |