1 can red or pink salmon - (14 3/4 oz)
2 cups cold cooked brown rice
1 large papaya
and diced
1/4 cup minced parsley
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
1/2 teaspoon coarsely-ground black pepper
12 romaine lettuce leaves
Directions: one line for each direction. When saved the lines will be numbered.
In a large bowl, combine the salmon, rice, papaya, parsley, lime juice, vinegar and pepper. Refrigerate, covered, until chilled, at least 2 hours.
Fluff the salad mixture with a fork. Arrange 3 lettuce leaves on each of 4 plates; top with the salad.
This recipe yields 4 servings.
Per Serving: 305 Calories, 7 g Total Fat, 2 g Saturated Fat, 37 mg Cholesterol, 470 mg Sodium, 39 g Total Carbohydrate, 4 g Dietary Fiber, 21 g Protein, 264 mg Calcium.
