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 |
| 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.
PC Chef's Tip: Substitute PC Blue Menu Seasoned Chunk Turkey Breast if you prefer.
| Per serving: |
|---|
| 410 calories |
| 15 g fat |
| 500 mg sodium |
| 33 g carbohydrates |
| 7 g fibre |
| 35 g protein |
| Source of Fibre |
