Salmon, Papaya And Rice Salad

Recipe Ingredients

1		Red or pink salmon - (14 3/4 oz) - drained and flaked
2 cups	320g / 11oz	Cold cooked brown rice
1 cup	237ml	Papaya - peeled, seeded, (large)
		And diced
1/4 cup	23g / 0.8oz	Minced parsley
2 tablespoons	30ml	Fresh lime juice
1 tablespoon	15ml	Cider vinegar
1/2 teaspoon	2.5ml	Coarsely-ground black pepper
12		Romaine lettuce leaves

Recipe Instructions

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.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 3 Protein/Milk.

Points Per Serving: 6.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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