Layered Salad to Go

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Cheer up your lunch time routine with this colourful and nutritious salad. Make on Sunday night and chill for three ready-to-go lunches.

Tags: Intermediate, 20 Mins, Entrées, Salads, Fish, Vegetables, President's Choice Blue Menu, Healthy Insider's Report 2012, Healthy Insider’s Report 2013, Omega 3
Serves: 3
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 0  minutes
Total: 20  minutes

Additional Information


1 can (341 mL) PC Blue Menu Peaches & Cream Whole Kernel Corn , drained
2 carrots, sliced
2 green onions, sliced
2 cups (500 mL) PC Broccoli Slaw
2 cans (213 g) PC Blue Menu Wild Pacific Sockeye Salmon , drained
1 pkg (283 g) PC Organics Grape Tomatoes
1/4 cup (50 mL) PC Blue Menu Vinaigrette - Fat Free Italian


1. Into three 750 mL containers with lids, layer corn, carrots, green onions, broccoli slaw, salmon and tomatoes, dividing ingredients evenly among containers. Drizzle dressing over the top. Cover. Chill until ready to pack into lunch bag.
2. Pack salad in cooler bag with a cold source. When ready to eat, give container a shake to fully dress salad.

Chef's Tips

PC Chef's Tip:  Substitute PC Blue Menu Seasoned Chunk Turkey Breast if you prefer.

Nutritional Information

Per serving:
410 calories
15 g fat
500 mg sodium
33 g carbohydrates
7 g fibre
35 g protein
Source of Fibre