This recipe, developed by Dennis Gale Malone, Ornish’s chef and dietary lifestyle educator, combines antioxidant-rich pomegranates, heart-healthy walnuts and flax, and phytochemically blessed broccoli and blueberries. Serve it with a wild rice pilaf for a simple lunch.
Recipe Ingredient Details:
2 ounces mâche or baby spinach
2 ounces butter lettuce, torn into bite-size pieces
1/2 cup peeled and julienned broccoli stems
1/2 cup very thinly sliced fennel root
1/2 cup fresh or frozen and thawed blueberries
1/4 cup pomegranate seeds
1/4-1/2 cup chopped walnuts, toasted
1 tablespoon ground flaxseed
1/2 cup peeled and diced pear
2 tablespoons golden balsamic vinegar
2 tablespoons water
2 teaspoons agave nectar
1/2 teaspoon lemon zest
1/3 teaspoon finely chopped fresh rosemary
In a salad bowl, combine mâche or spinach, butter lettuce, broccoli, fennel root, blueberries, pomegranate seeds, walnuts, ground flaxseed, and pear.
In a blender, combine all dressing ingredients and purée until smooth. Toss dressing with salad just before serving.
Recipe Additional Notes:
PER SERVING: 117 cal, 43% fat cal, 6g fat, 0g sat fat, 0mg chol, 3g protein, 15g carb, 3g fiber, 23mg sodium
Mon, 2012-08-20 22:43