Crunchy Goodness from

The American Heart Association





Apricot-Ginger Vinaigrette:
1/4 cup all-fruit apricot spread
1/4 cup fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon sugar
2 teaspoons grated peeled gingerroot
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt

4 cups mixed salad greens (spring mix preferred), torn into bite-size pieces
2 cups baby spinach leaves
1 cup shredded red cabbage
1 cup fresh or frozen snow peas, thawed if frozen, trimmed and halved diagonally
1 7.1-ounce vacuum-sealed pouch pink salmon


In a food processor or blender, process the vinaigrette ingredients until smooth.

Put the salad ingredients except the salmon on a serving platter. Pour the dressing over the salad. Toss gently. Crumble the salmon on top. Serve immediately for peak flavors and texture.

Recipe from American Heart Assn.

Nutritional Analysis per serving:  Calories 128, Total Fat 2 g., Saturated Fat 1 g., Trans Fat 0, Polyunsaturated Fat 0.5 g, Monounsaturated Fat 0.5 g, Cholesterol 18 mg, Sodium 366 g, Carbohydrates 17 g, Fiber 3 g, Sugar 12 g, Protein 11 g.