Nicoise Salad with Salmon (Fall 2016)
Backpacker's Pantry

Backpacker's Pantry

Nicoise Salad with Salmon (Fall 2016)
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Backpacker's Pantry - Nicoise Salad with Salmon (Fall 2016)

A hearty French-style toss of smoked Alaskan wild salmon, garbanzos, tomatoes, capers, hard-boiled egg, and quinoa in a tangy balsamic vinaigrette. Can be made hot or cold. Makes two 15 oz. Servings.

Technical specifications & features

Size 2 Servings
Mfg Sku/Part Number 102452
Closeout Season Fall 2016
Calories per Serving 290
Ingredients Smoked salmon filet (pink salmon, salt, brown sugar, natural wood smoke), organic quinoa, potatoes, garbanzo beans, tomato, green beans, hard boiled eggs (egg whites, whole eggs, non fat milk, modified food starch, salt, xantham gum, citric acid, pepper), balsamic vinegar (maltodextrin, balsamic vinegar, corn starch-modified, natural flavor, molasses and caramel color), black olives (freeze-dried black olives, salt, ferrous gluconate), onion, capers (freeze-dried capers, salt), garlic, sea salt, green onion, mustard seed, lemon juice powder, parsley, pepper, citric acid

Allergens: contains milk, eggs, and fish
Other Features Directions: Remove and discard enclosed oxygen absorber before beginning food preparation. Remove salmon pouch, open and add to other ingredients. Add 2-1/4 cups (540 mL) of boiling water to all contents. Stir well. Seal and let sit for 15-20 minutes. Stir and serve. If preparing cold, use same amount of water, but let sit for at least 45 minutes. Smoked salmon filet comes in foil pouch. Although unlikely, fish bones may be present. Rehydration time doubles every 5,000 feet of elevation gain. Our directions are set for 5,000 feet.
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