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.
Salmon-Spinach Salad with Honey Mustard Flax Dressing
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Ingredients
- 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
DRESSING
- 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
Instructions
- Combine all dressing ingredients and shake until blended.
- 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.
Recipe Notes
Nutrition Facts
Salmon-Spinach Salad with Honey Mustard Flax Dressing
Amount Per Serving
Calories 269
% Daily Value*
Cholesterol 12mg
4%
Sodium 171mg
7%
Total Carbohydrates 40g
13%
Dietary Fiber 5g
20%
Protein 8g
16%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 269 cal, 33% fat cal, 11g fat, 2g sat fat, 12mg chol, 8g protein, 40g carb, 5g fiber, 171mg sodium
