Spring Power Salad

Spring-Power-Salad Photo: Travis Rathbone


  • 3 tablespoons low-fat buttermilk
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon each salt and pepper
  • 1 navel orange, peeled and sliced crosswise into 1/4-inch slices
  • 1 cup cucumber, sliced into ribbons
  • 2 cups baby romaine leaves
  • 2 tablespoons pine nuts
  • 4 (4-ounce) cooked salmon fillets


In a small bowl, whisk together buttermilk, olive oil, lemon juice, and salt and pepper. Toss salad ingredients in a large bowl. Divide among 4 plates. Top each with a salmon fillet. Drizzle with dressing.

  • Yield: Makes 4 servings

Nutritional Information

Calories per serving: 275
Fat per serving: 13.5g
Saturated fat per serving: 1.9g
Monounsaturated fat per serving: 4.7g
Polyunsaturated fat per serving: 5.3g
Protein per serving: 31g
Carbohydrate per serving: 0.0g
Fiber per serving: 0.0g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 0.0mg
Calcium per serving: 0.0mg

Good to Know

The buttermilk dressing (don't add too much!) boosts your calcium while adding a rich, tangy flavor.

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