Delicious Living
  • 2 cups baby spinach leaves
  • 12 baby carrots, cut into toothpicks
  • 1 red bell pepper, thinly sliced
  • 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 powder
  • 1/3 cup honey
  • 1 1/2 tablespoons rice vinegar
  • 2 tablespoons flaxseed oil

Salmon-Spinach Salad with Honey Mustard Flax Dressing

Deborahann Smith | Delicious Living
  • Serves: 4 people

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.

  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

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