SALMON & SPINACH SALAD

DRESSING: 3 Tablespoons Green Onions, sliced 3 Tablespoons Rice Vinegar 3 Tablespoons Soy Sauce, low sodium 1 Tablespoon Water 1 Teaspoon Sesame Seeds, toasted 1 Teaspoon Garlic, bottled & minced 1 Teaspoon Dark Sesame Oil 1/2 Teaspoon Chile Paste, OR 1/4 Teaspoon Red Pepper, crushed

SALAD: 2 Teaspoons Dark Sesame Oil, divided 4 Cups Shiitake or Button Mushrooms 1 Cup Green Onions, sliced 1 Cup Frozen Corn Kernels, thawed 4 (6 OZ) Salmon Filets 8 Cups Baby Spinach 1 Cup Fresh Bean Sprouts 1 Cup Red Pepper Strips

Preheat broiler. To make the dressing: Combine all the ingredients together and mix well. To make salad: Heat 1 teaspoon of the oil in a pan. Add the first 3 ingredients together. Sauté for about 8 minutes. Remove. Place the fish on a foil lined baking pan. Brush with a teaspoon of the oil. Broil for 8 minutes or until flaky and done. Place 2 cups of spinach in 4 plates. Top each with ¼ cup bean sprouts, 1/4 cup bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle 2 tablespoons dressing on each and serve.

SERVINGS 8; CALORIES 157; FAT 5 g; PROTEIN 2 g; CARBS 2 g; FIBER 5 g; CHOL 3 mg; IRON 2 mg; SODIUM 123 mg; CALC 120 mg SERVING SIZE= 2 Cups

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Updated 12/7/99