| Salmon-Spinach Salad with Honey Mustard–Flax Dressing September, 2005 Serves 4 / A veritable Rx for raging hormones, this phytoestrogen-rich salad combines several flavors and textures into one delicious whole-meal dish. Use leftover grilled salmon instead of canned, if you like. 2 cups baby spinach leaves 12 baby carrots, cut into toothpick-sized sticks 1 red bell pepper, sliced into thin strips 40 green grapes, halved 2 pears, sliced 4 tablespoons slivered almonds, lightly toasted 4 tablespoons Gorgonzola cheese crumbles 2 ounces canned smoked salmon, drained Dressing 2 1/2 tablespoons Dijon mustard 1 tablespoon dry mustard 1/3 cup honey 1 1/2 tablespoons rice vinegar 2 tablespoons flax oil 1. Combine all dressing ingredients and shake until blended. 2. In a large bowl, combine spinach, carrots, red bell pepper, grapes, and pears. Drizzle about half of the dressing over salad and toss. Sprinkle with almonds; top with Gorgonzola and salmon. PER SERVING: 269 cal, 33% fat cal, 11g fat, 2g sat fat, 12mg chol, 8g protein, 40g carb, 5g fiber, 171mg sodium |
