Grilled Salmon Salad

1/4 c. frozen orange juice concentrate, thawed

1 T. + 1-1/2 tsp. white win vinegar or cider vinegar

1 T. chopped fresh basil OR 1 tsp. dried basil leaves

1-1/2 tsp. olive oil

1 (8-oz.) salmon fillet (about 1-in. thick)

4 c. torn mixed greens

3/4 c. sliced strawberries

10-12 thin cucumber slices, cut into halves

1/8 tsp. coarsely ground black pepper

Whish together the first 4 ingredients. Set aside 2 T. juice mixture. Reserve remaining mixture to use as salad dressing.

Preheat grill for direct grilling. Grill salmon, skin side down, over medium coals 5 minutes. Turn and grill 5 minutes or until fish flakes easily with a fork, brushing frequently with 2 T. juice concentrate mixture.

Cool slightly. Toss together greens, strawberries and cucumber slices. Place on 2 serving plates. Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.

Serves 2.

One serving equals: 283 calories (35% from fat) 11 gm fat (2 gm saturated) 23 gm carbohydrate 23 mg cholesterol 3 gm fiber 24 gm protein 70 mg sodium Exchanges: 3 lean meat 1-1/2 fruit 1/2 fat