Healthy Eating

Omega-3 Salad

Yield: Serves 4
View Online: http://diabeticgourmet.com/recipes/html/441.shtml

Ingredients

- 2 Tbsp. walnut or canola oil
- 2 Tbsp. white wine vinegar
- 2 small cloves garlic, minced
- 1/4 tsp. salt, or to taste
- Freshly ground black pepper, to taste
- 1/2 cup finely chopped celery
- 1 can (15 oz.) pink or red
- Alaskan (wild) salmon, 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 first five
ingredients for dressing and set aside. Mix
celery with salmon and toss with mayonnaise
and lemon juice. Season to taste with salt and
pepper.

In large bowl, toss spinach with dressing.
Top with salmon mixture. Place cherry
tomato halves around platter. Sprinkle with
walnuts.
Nutritional Information Per Serving
Calories: 212 ; Protein: 18 g ; Fat: 14 g ;
Sodium: 594 mg; Carbohydrates: 3 g
Exchanges: 1 Vegetable, 2 Medium-Fat Meat,
1 Fat

More than coffee

I also enjoy other appliances, like the Hamilton Beach food processor. It was a gift. So after sitting on the shelf for a while, I decided to use it to make a salad. I shredded some carrots, sliced some tomatoes, peppers, lettuce. OMG was it good. I made a dressing, mayo and vinegar. It was awesome.


I also used it to chop up some frozen meatballs to make empanadas. I microwaved them to get them soft then I put them in the processor along with some leftover vegetables. Afterwards put the mixture in the empanada with cheese on top, folded it, fried it. Everyone loved it. Maybe coffee beans are next.

This is the processor. What would you use it for?