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    You are in: Home / Recipes / Poached Egg With Salmon, Spinach & Meyer Lemon Vinaigrette Recipe
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    Poached Egg With Salmon, Spinach & Meyer Lemon Vinaigrette

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    • on March 19, 2009

      I'm so glad I found this in Meyer lemon season. I was concerned I wouldn't care for fennel but I loved it. We'll be having that vegetable more often. Guess you can teach an old dog new tricks. We tested this out as the meal salad for my mother-in-law's 85th birthday celebration. It passed muster. It's light but filling, colorful, a great combination of a not so frequently used ingredient, and the poached (homegrown) eggs were the perfect topper. Only change I will make is to lightly salt the potatoes after they've cooked. The salad dressing is just phenomenal. When the short Meyer lemon season is over I'll combine lemon juice and madarin orange juice to imitate it.

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    Nutritional Facts for Poached Egg With Salmon, Spinach & Meyer Lemon Vinaigrette

    Serving Size: 1 (87 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 112.7
     
    Calories from Fat 75
    67%
    Total Fat 8.4 g
    12%
    Saturated Fat 2.0 g
    10%
    Cholesterol 211.5 mg
    70%
    Sodium 90.2 mg
    3%
    Total Carbohydrate 2.3 g
    0%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.5 g
    2%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    meyer lemon zest

    fresh meyer lemon juice

    fingerling potatoes

    white wine vinegar

    smoked salmon

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