1/4 cup frozen orange juice concentrate, thawed
1 Tbsp. plus 1-1/2 tsp. white, wine, or cider vinegar
1 Tbsp. chopped fresh basil or 1 tsp. dried basil leaves
1-1/2 tsp. olive oil
1 (6-8 oz.) salmon fillet
4 cups torn mixed greens
3/4 cup sliced strawberries
10-12 thin cucumber slices cut into halves
1/8 tsp. coarsely ground black pepper
Whisk together juice concentrate, vinegar, basil and olive oil. Set aside 2 tablespoons juice concentrate mixture. Reserve remaining mixture to use as salad dressing.
Grill salmon until fish flakes with fork, basting frequently with 2 tablespoons juice concentrate mixture. Cool slightly.
Toss together greens, strawberries, and cucumber slices. Place on two serving plates.
Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.
Makes 2 servings
Calorie per serving: 280
Carbohydrate: 14 grams
Fiber: 5 grams
Protein: 27 grams
Fat: 13 grams
Saturated fat: 2 grams
Trans fat: 0
Sodium: 65 milligrams