Make it Yourself Monday- Omega Three Salad

This weeks Make it Yourself Monday is all about healthy, good food! The following recipe is for a Salmon salad that is full of mega three fatty acids. In other words, the great for you stuff! It is especially good for diabetics and anyone who is trying to eat more healthfully.


You Will Need;
 2 Tbsp. of walnut oil (you may substitute canola oil)
 2 Tbsp. white wine vinegar
 2 small cloves garlic, minced
 1/4 tsp. salt, or to taste, but the lower the better! 
 ground black pepper, to taste 
 1/2 cup finely chopped celery
 1 can (15 oz.) pink or red Alaskan salmon (wild is best)- backbone and skin removed
 1/4 cup light canola mayonnaise or other lowfat mayonnaise
 1 Tbsp. freshly squeezed lemon juice
 Salt and pepper, to taste
 4 cups baby spinach leaves
 8 cherry tomatoes, cut in half
1/4 cup finely chopped walnuts


DIRECTIONS
In small bowl, whisk together the first five ingredients for the
dressing and set it aside. Mix celery together with salmon, and toss it with
the mayonnaise and the lemon juice. Season it to taste with salt and pepper.


In a large bowl, toss the spinach with the dressing you made, and then top with the salmon mixture. Place the cherry tomato halves around the platter and then sprinkle the top with walnuts.


Nutritional Information Per Serving:
Calories: 212; Protein: 18 g; Carbohydrates: 3 g;
Sodium: 594 mg; Fat 14 g
Exchanges: 1 Vegetable, 2 Medium-Fat Meats, 1 Fat

More Spa Cuisine For Your Home

You've got all of your items gathered, your recipes out, and you are ready to have your home spa day. You have your mineral water, your herbal tea, or your smoothie ready to go, but what else will you have with it? Why not try some simple salads, some healthful, yet tasty soups, and then you'll have room for some interesting deserts!

*SALADS*

-WARM LENTIL SALAD 1/2 cup dry lentils 1 cucumber, peeled and diced 1 tomato, diced 1/2 red onion, peeled and diced 2 Tbs. fresh, chopped, parsley 3 Tbs balsamic vinegar 2 Tbs. olive oil, EV (extra virgin) is best 1/4 tsp. salt Fresh ground pepper to taste Cook the dry lentils until tender. Once tender, drain and place in a large bowl. Add the remaining ingredients, toss well and serve while still warm. -SWEET HEALTH SALAD 2 cups grated carrots 1/2 cup sweetened, shredded coconut 1/4 cup raisins 1/4 cup almonds 1/8 cup chopped walnuts 2 Tbs. olive oil 2 Tbs. red wine vinegar 1/4 tsp. salt Freshly ground pepper to taste Place all ingredients except the pepper in a large glass bowl and toss. Season to taste with the pepper and serve. -TRICOLOR SALAD 1 cup cooked and drained white beans 1 yellow pepper, stemmed, seeded and diced 6 cherry tomatoes, cut in half 2 Tbs. fresh, chopped parsley 2 Tbs. red wine vinegar 3 Tbs. olive oil 1/2 tsp. salt white pepper to taste Place white beans, yellow pepper and tomatoes in a large bowl. Toss together, then add the rest of the ingredients and toss again. Serve. -BLISS POTATO SALAD 6 small Red Bliss potatoes, scrubbed 2 Tbs. fresh dill, chopped 2 1/2 Tbs. balsamic vinegar 3 Tbs. olive oil 1 tsp. Dijon mustard 1/2 tsp. salt 1 red onion, peeled and chopped freshly ground pepper to taste Boil the potatoes until tender (usually about twenty minutes), then drain and quarter. Combine the dill, vinegar, oil, mustard and salt and place in a blender. Blend. Place the potatoes in a large bowl , then dress with the blended ingredients. Season with the pepper to taste and serve. -PEAR SALAD 1 1/2 tsp. Dijon mustard 2 Tbs. balsamic vinegar 3 Tbs. olive oil 1/4 tsp salt 1 bunch of arugula, rinsed (discard tough stems) 2 medium Belgian endive, trimmed and julienned 1 Bosc pear, peeled, cored and diced freshly ground pepper to taste Blend the mustard and vinegar together in a small bowl. Slowly whisk in the olive oil, salt and pepper. Combine the arugula, endive and pear in a large bowl. Add the dressing and toss, then serve. All of these salads serve two, so you can share your spa cuisine with someone special! Next post will be soup and desert recipes, so make sure you keep following along!