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Salmon & Roasted Vegetable Salad

Nutrition per serving    (USDA % daily values)
CAL
687
FAT
86%
CHOL
2%
SOD
25%

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Ingredients for 4 servings

3 tablespoons extra-virgin olive oil, divided

8 cups mixed salad greens

1 teaspoon whole-grain mustard

1 teaspoon minced anchovy fillet or paste

3/4 teaspoon freshly ground pepper, divided

6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets

1 tablespoon minced garlic

2 scallions, sliced

2 tablespoons sherry vinegar or red-wine vinegar

1/2 teaspoon salt, divided

2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained and flaked

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