Monday, May 26, 2008
I just keep harvesting lettuce! I made Salmon Salad with Water Chestnuts with my deck grown lettuce for this post, and dinner for Dad & I. This post is also for the event started by Kalyn at Kalyn's Ktichen, Weekend Herb Blogging hosted by Wandering Chopsticks from Southern California this week.
As you can see, even after this big salad, I still have plenty left to harvest. It just keeps growing!
Salmon Salad with Water Chestnuts
A variety of organic leaf lettuce to line your salad plate
6 oz. of wild caught Pink Alaskan salmon, skinless, boneless
8 oz can of sliced water chestnuts, sliced and halved
2 tops of green onion, sliced thinly
~2 oz. Annie's Naturals Tuscany Italian Salad Dressing
Mix the last four ingredients together and place in a mound atop artfully arranged lettuce leaves. Serves 2 as a small main dish.
So what about water chestnuts? Are they healthy? Water chestnuts are a good source of potassium and fiber. They are a tonic and have been credited with curing jaundice, and relieving coughs when ground and mixed with water. They are low in sodium, and fat is virtually non-existent. Caloriewise, one cup of water chestnut slices contains about one hundred-thirty calories. Low carb dieters, be careful, water chestnuts are high in carbohydrates.
Happy Memorial Day!