A heart healthy salad, full of Omega 3s and satisfying enough to be the full dinner.
Ingredients
- ¼ cup walnut oil
- ¼ cup apple cider vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil
- 2 tbsp sugar-free maple syrup (I used Nature's Hollow) OR 2 tbsp real maple syrup
- 1 tbsp Dijon mustard
- ½ tsp maple extract (omit if using maple syrup)
- 1 lb salmon filet
- Salt and pepper
- 6 cups salad greens, spinach or a combination
- 2 red peppers, chopped
- 1 cup walnuts, lightly toasted
Walnut Oil Vinaigrette:
Salad:
Instructions
- For Walnut Oil Vinaigrette, whisk all ingredients together and set aside.
- For the salad, preheat oven to 425F and brush a large glass or ceramic baking dish with olive oil.
- In a small bowl, whisk together Dijon mustard, maple syrup and maple extract.
- Cut filet into 4 even portions and arrange in baking dish. Sprinkle with salt and pepper and brush with glaze.
- Bake 9 to 11 minutes, until fish is cooked through and flakes easily with a fork. Remove and let cool 10 minutes.
- Divide salad greens between 4 large plates.
- Sprinkle each with chopped red peppers and walnuts.
- Top each with a salmon portion.
- Pass dressing at table.
Notes
Serves 4. Each serving has 11 g total carbs and 5 g of fiber. Total NET CARBS = 6g (If using sugar-free maple syrup).
