Prepare this delightful combination of potatoes and vegetables on the grill or in the oven. It can be made ahead of time and served at room temperature or reheated.More >>
By Kim Galeaz
Smoked salmon contains essential omega-3 fatty acids; the grapefruit and oranges offer antioxidant vitamin C, the mixed greens and spinach provide vitamin A, the mushrooms contain selenium and natural antioxidants, and the sunflower seeds supply antioxidant vitamin E and zinc. Look for smoked salmon fillets in the refrigerated seafood department or in shelf-stable pouches near the canned tuna.
Makes 1 large salad (2 servings, ½ salad per serving)
3 cups baby spinach leaves 3 cups mixed greens ½ cup sliced mushrooms ½ cup red onion slices 6 ruby red grapefruit wedges, peeled and cut into chunks 1 orange, peeled and cut into slices 2 tablespoons roasted, salted sunflower seed kernels 2 smoked salmon fillets (3-4 ounces each) purchased vinaigrette salad dressing
1. Toss baby spinach and mixed greens together; divide between two large salad plates or bowls.
2. Arrange half the mushrooms, red onions, grapefruit and oranges over each salad. Sprinkle with sunflower seeds.
3. Top each salad with smoked salmon fillet.
4. Enjoy with favorite vinaigrette salad dressing.
Kim Galeaz is an Indianapolis-based registered dietitian and owner of Galeaz Food & Nutrition Communications. As a freelance culinary-nutrition consultant, she has worked with many companies, including The Coca-Cola Company, The Kroger Company and Weider Publications, to help position and promote smart and healthy food, beverage and lifestyle choices.
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