Dean Ornishs Heart-Healthy Salad


Dean Ornish’s Heart-Healthy Salad
February, 2005

Serves 4–6 / This recipe, developed by Dennis Gale Malone, Ornish’s chef and dietary lifestyle educator, combines antioxidant-rich pomegranates, heart-healthy walnuts and flax, and phytochemically blessed broccoli and blueberries. Serve it with a wild rice pilaf for a simple lunch.

2 ounces mâche or baby spinach
2 ounces butter lettuce, torn into bite-size pieces
1/2 cup peeled and julienned broccoli stems
1/2 cup very thinly sliced fennel root
1/2 cup fresh or frozen and thawed blueberries
1/4 cup pomegranate seeds
1/4-1/2 cup chopped walnuts, toasted
1 tablespoon ground flaxseed
1/2 cup peeled and diced pear
Dressing
2 tablespoons golden balsamic vinegar
2 tablespoons water
2 teaspoons agave nectar
1/2 teaspoon lemon zest
1/3 teaspoon finely chopped fresh rosemary

1. In a salad bowl, combine mâche or spinach, butter lettuce, broccoli, fennel root, blueberries, pomegranate seeds, walnuts, ground flaxseed, and pear.
2. In a blender, combine all dressing ingredients and purée until smooth. Toss dressing with salad just before serving.


PER SERVING: 117 cal, 43% fat cal, 6g fat, 0g sat fat, 0mg chol, 3g protein, 15g carb, 3g fiber, 23mg sodium


Acceptable Use Policy

blog comments powered by Disqus

Want to use this article? Click here for options!
© 2009 Penton Media Inc.