SALMON COUSCOUS SALAD
This healthy and easy salad is designed to be made with precooked or leftover salmon.MAKES 1 SERVING/ TOTAL TIME 10 MINUTES
¼ cup sliced cremini mushrooms
¼ cup diced eggplant
3 cups baby spinach
2 tablespoons white-wine vinaigrette, divided
¼ cup cooked Israeli couscous, preferably whole-wheat
4 ounces cooked salmon
¼ cup sliced dried apricots
2 tablespoons crumbled goat cheese (1/2 ounce)
Coat a small skillet with cooking spray and heat over medium-high heat. Add mushrooms and eggplant; cook, stirring, until lightly browned and juices have been released, 3 to 5 minutes. Remove from heat and set aside.
Toss spinach with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate.
Toss couscous with the remaining 2 tsp. vinaigrette and place on top of the spinach. Place salmon on top. Top with the cooked vegetables, dried apricots, and goat cheese.
5.2g saturated fat,