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.
Dean Ornish’s Heart-Healthy Salad
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Ingredients
- 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
DRESSING
- 2 tablespoons golden balsamic vinegar
- 2 tablespoons water
- 2 teaspoons agave nectar
- 1/2 teaspoon lemon zest
- 1/3 teaspoon finely chopped fresh rosemary
Instructions
- 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 Notes
Nutrition Facts
Dean Ornish’s Heart-Healthy Salad
Amount Per Serving
Calories 117
% Daily Value*
Sodium 23mg
1%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
12%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 117 cal, 43% fat cal, 6g fat, 0g sat fat, 0mg chol, 3g protein, 15g carb, 3g fiber, 23mg sodium
