Fennel, Apple and Salmon Salad

Fennel, Apple and Salmon Salad
50 servings


Ingredients Weights Measures
romaine lettuce, torn 4 lb. 3 qt.
green leaf lettuce, torn 3 lb. 3 qt.
fennel bulbs, cut into thin slivers 2 lb. + 8 oz. 3-1/4 qt.
Red Gala apples, cut into thin wedges 1 lb. + 8 oz. 3-1/4 qt.
Granny Smith apples, cut into thin wedges 1 lb. + 8 oz. 3-1/4 qt.
seedless red grapes, halved 4 lb. 3-1/4 qt.
salmon fillets, cooked, separated into large chunks 12 lb. + 8 oz. 3 qt.
chopped pecans, toasted 2 lb. + 4 oz. 1-1/2 qt.
green onions, chopped 1 lb. + 8 oz. 1-1/2 qt.
KRAFT Signature Honey Dijon Dressing 4 lb. + 11 oz. 2-1/4 qt.


TOSS romaine with leaf lettuce and fennel; cover. Refrigerate until ready to use.

FOR each serving: Place 2 cups of the romaine mixture on salad plate; top with 1/4 cup each of the Red Gala apples, Granny Smith apples and grapes. Add 1 cup salmon; sprinkle with 2 Tbsp. each pecans and onions. Drizzle with 3 Tbsp. dressing.

Kraft Kitchens Tips

For a flavorful autumn salad, substitute cubed or julienned turkey for the cooked salmon.
How to Cook the Salmon
Place 4-oz. salmon fillets in parchment-lined sheet pan. Drizzle with orange juice, using 1 Tbsp. for each fillet. Season with salt and pepper. Cover tightly with foil. Bake at 400°F for 12 to 14 min. or until fish flakes easily with fork.
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Nutritional Information

Nutrition Information

Total fat
 50 g
Saturated fat
 7 g
 85 mg
 940 mg
 46 g
Dietary fiber
 5 g
 37 g
 32 g
Vitamin A
 120 %DV
Vitamin C
 45 %DV
 8 %DV
 15 %DV
Diet Exchange
2 Starch + 1/2 Fruit + 1 Vegetable + 4 Meat (L) + 8 Fat