Monday, May 21, 2012

Salmon & Roasted Hazelnut Salad

So, Burgerville.

Delicious, right?
Yes!

Expensive?
Hella!

Solution? Figure out how to make knock-off versions of your favorite items at home. Probably pretty tricky with 90% of the menu but as for the salads, totally doable! My favorite meal on the go is the Wild Alaskan Salmon salad w/Hazelnuts but it just so happens to be almost $4 for the small size. Not super feasible on a student's income. So I improvised, and this is what I came up with. I do know that Bville uses Litehouse brand salad dressing so if you can get your hands on some of that (Fred Meyer has it in the fresh salad greens section) it'll totally make the salad.

Salmon & Roasted Hazelnut Salad
Serves: 2

3 cups mixed greens (or however much fits nicely on a dinner plate)
1 small shallot, thinly sliced
1 ounce hazelnuts, halved
3 ounces canned wild alaskan salmon (in the above picture I used smoked salmon which is an option but not quite as tasty in my opinion)
1 ounce aged white cheddar, shredded
3 TBL Litehouse Organic Balsamic Dressing

1. Preheat oven to 350 degrees. Line a small baking pan with aluminum foil and spread hazelnuts on pan. Bake for 5-7 minutes or until lightly browned and fragrant.
2. Divide remaining ingredients between two plates. Drizzle dressing over top of salad. Feel free to increase or reduce the quantities of ingredients as suits your taste.

Nutritional Information: 255 Calories, 18g fat, 10g Total Carbohydrate, 3g Fiber, 4g Sugar, 15g Protein

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