Salmon & White Bean Salad

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Filed Under: chef montaser masoud

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Salmon gets a boost from balsamic and a salad of fresh tomatoes and basil plus beans. Low fat, low cal, high flavor.

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Ingredients [?]

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  • add   what you need
  • add   6 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing, divided
  • add   4 skin-on salmon fillets (1 lb.)
  • add   1 can (19 oz.) cannellini beans, rinsed
  • add   1 plum tomato, seeded, chopped
  • add   2 Tbsp. finely chopped red onions
  • add   2 Tbsp. chopped fresh basil
  • add   6 cups tightly packed baby spinach leaves

Instructions

  1. make it
  2. DRIZZLE 2 Tbsp. dressing over fish in shallow dish. Refrigerate 30 min. Meanwhile, combine beans, tomatoes, onions, basil and 2 Tbsp. of the remaining dressing.
  3. HEAT grill to medium heat; cover grate with foil. Place fish, skin-sides down, on foil.
  4. GRILL 10 to 15 min. or until fish flakes easily with fork. Toss spinach with remaining dressing; place on 4 serving plates. Top with fish and bean mixture.
  5. kraft kitchens tipsSUBSTITUTEPrepare using KRAFT Creamy Balsamic Dressing.VARIATION Substitute 1 can (15 oz.) chickpeas (garbanzo beans) or white kidney beans for the cannellini beans.

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