Beautiful, Delicious & Healthy Salad of Sustainably Caught Wild Pink Salmon, Sliced Olives and Artichoke Hearts on Romaine Hearts with Light Italian Vinaigrette

This is a no cook easy to fix recipe. And that is a brand new category in my recipe list of categories. Sometimes eating well and good cooking has nothing to do with how long you spend in the kitchen but rather how well the ingredients go together or like a bunch of fine-tuned instruments it creating a orchestral musical piece.

To make that salad dressing lighter in fat all I did was make the Good Seasons salad dressing the way it said on the package but instead of adding the oil  cut the oil and half and instead replaced it with water.
You can turn this into a Nicoise salad, by adding the chopped hard boiled egg to the top of the salad. The Wild Planet salmon tasted so good that I just wanted to taste that and nothing else on it. It is the best tasting canned salmon I’ve ever had in my life.

The most amazing thing about the Wild Planet sustainably caught in Alaska salmon is that in every serving there is 340 mg EPA and DHA omega-3 per serving. A serving is 2 oz which has 60 calories and 12 grams of protein.

Polly’s Smoked Turkey Meatloaf Italiano

  •  1 pound ground turkey
  • Shredded mozzarella, between 1/4 cup + 1/2 cup, depending on how rich you want your meatloaf. You can also sub in cheddar cheese if you like.
  • Kraft parmesan Romano cheese- one half cup
  • Applegate turkey bacon, 5 slices browned in a skillet with a little water- it keeps the turkey bacon tender and also ensures that nothing will stick to your pan.
  • Italian seasoned bread crumbs- up to 1/2 cup of breadcrumbs can be added, depending on how moist you want your meatloaf or your own dry bread crumbs
  • Mrs. Dash Italian salt free seasoning, to taste. 
  • Minced garlic, if desired, to taste
  • 2 cups or more baby spinach
  • Two large eggs
  • Paul Newman’s Garlic Basil Marinara, or your own homemade marinara sauce or whatever brand you want. You can also use plain tomato puree here and then season it accordingly. About 1/4 cup added to the meatloaf mixture in 1/4 cup added to the top of the cooked meatloaf before serving.
  • You’ll need a medium size microwavable casserole dish, preferably stoneware or Pyrex.
  • KitchenAid mixer, or heavy duty mixer or a really sturdy wooden spoon to start with.

Friday November 10th 2017. 

12:38 p.m. Finished recipe updated 12:54 p.m
HOW TO:

Simply mix all the ingredients well together, either by a mixer or by hand with a large heavy wooden spoon or steel spoon with a spatula on the end of it. It makes it easy to scrape it out of the bowl and form into whatever receptacle you want to make it in.. I like a large casserole dish or a round souffle Dish as I used in this recipe that’s microwavable. You can also make this in a standard loaf pan, if desired.

Bake on high in your microwave for 10 to 15 minutes, until a digital thermometer registers at 150 degrees Fahrenheit.

 I would suggest checking it at 10 minutes cooking time, and then see how it’s doing, testing with a digital instant read thermometer.

If it hasn’t reached 150 degrees simply just cook a little more. 

The temperature test never fails. For turkey it is 150 degrees.