Delicious Living
  • 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

Dean Ornish’s Heart-Healthy Salad

Dennis Gale Malone | Delicious Living
  • Serves: 4 people
  • Calories per serving: 117

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.

  1. In a salad bowl, combine mâche or spinach, butter lettuce, broccoli, fennel root, blueberries, pomegranate seeds, walnuts, ground flaxseed, and pear.
  2. In a blender, combine all dressing ingredients and purée until smooth. Toss dressing with salad just before serving.

PER SERVING: 117 cal, 43% fat cal, 6g fat, 0g sat fat, 0mg chol, 3g protein, 15g carb, 3g fiber, 23mg sodium

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