Never give up . . . never, ever give up! Those famous words of Winston Churchill! Keeping that sentiment on the forefront of my mind, I’ve stayed motivated to reach my health goals. The official date that marks when most people end their efforts to meet their goals (whether to lose weight, quit smoking, pray more, meditate, etc.) has come and gone. But I’m still on this bus ride, so I continue to peruse more healthier and lower calorie recipes to try and then share with you.
Here is a nice recipe for a lighter salad for a filling meal. I used salmon filets that we had left over from the weekend. All of the other ingredients were on hand as well. I’ve been so intrigued by blood oranges lately and the nice thing is that they are available in some markets right now. Luckily, this recipe jumped from the pages of my Cooking Light cookbook. It is quite easy to make and packed with Vitamin C. Although the vinaigrette is a bit on the sweet side for my tastes, it was simple to add more Dijon mustard for a more savory blend in flavor. If this vinaigrette isn’t appealing to you, then you can always use your own favorite.
Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette & Manchego Cheese
(very adapted from Cooking Light)
2 (6-ounce) salmon filets
Lemon pepper seasoning (my addition)
Mrs. Dash Garlic and Herb seasoning (my addition)
Nature’s Seasons (my addition)
1 large red onion, cut into 1/2″ slices and chopped
8 cups mixed baby salad greens, or baby spinach, or combination of both
1 red grapefruit, halved, sectioned, and removed from skin, drained.
Manchego Cheese slivers (my addition)
Prepare grill, pan, or heat oven to 350 degrees.
Season salmon filets.
Coat grill, pan or baking pan with cooking spray.
Grill, cook or bake fish until flakey when tested with a fork.
The onions can also be grilled, cooked, or baked with the salmon.
Place salad greens on 4 salad plates.
Arrange 2 ounces of salmon, the onions, grapefruit sections, and Manchego cheese evenly over the greens on each plate.
Drizzle Blood Orange Vinaigrette evenly over each salad.
(350 calories per serving, including vinaigrette)
Blood Orange Vinaigrette
1/3 cup freshly squeezed blood orange juice
2 Tbsp. minced shallots/green onions
2 Tbsp. honey (locally harvested, if possible)
1 Tbsp. Extra Virgin Olive Oil
3 tsp. Dijon mustard (I increased from 1 tsp.)
1/8 tsp. salt (preferably sea salt)
1/8 tsp. freshly ground black pepper
Combine all ingredients in a small bowl; stirring well with a whisk.
(75 calories in 3 Tbsp.)