|Salmon-Spinach Salad with Honey Mustard–Flax Dressing |
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
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