4 Fresh Artichokes, blanched and chopped (canned can be substituted)
1 Can (12 ounces) Water packed skinless, boneless salmon drained well
1/2 Cup frozen green peas thawed and drained
2 Celery ribs, chopper
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
To prepare the artichokes, trim stems and remove the thorny tops of the outer leaves with scissors or by bending the leaves. Cut off the top inch of the thin, inner leaves with a knife. Pull out the pink inner leaves by hand and remove the choke (bristle-like hairs) with a small scoop or knife. As you work, rub all cut surfaces with lemon to keep from browning. Submerge artichoke in water with some lemon juice asses until ready to cook.
Bring 1 1/2 quarts of water to boil in a saucepan, add artichokes and cook for about 3-5 minutes until softend; let cool. When cooled, remove remaining leaves from heart and cut hearts into quarters or chop coarsely.
In a medium bowl, combine salmon, artichoke hearts, peas, celery, celery leaves, green onion, lemon peel, and dressing.
- Serving Size 1 1/4 Cup
- Saturated Fat