Diabetic Artichoke Hearts and Salmon Salad Recipe
Ingredients
- 4 fresh artichoke hearts, blanched and chopped (canned can be substituted)
- Lemon half
- 1 can (12 ounces) water-packed, skinless, boneless salmon, drained well
- 1/2 cup frozen green peas, thawed and drained
- 2 celery ribs, chopped
- 1 tablespoon chopped celery leaves
- 4–6 green onions, chopped
- 1 teaspoon grated lemon peel
- 1/4 cup reduced-calorie red wine vinaigrette salad dressing
- 4 radicchio leaves
Instructions
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