Halt The Salt: Recipes

I pledge to eat and serve my family 3 to 5 servings of vegetables & 2 to 4 servings of fruit each day.

It's not as hard as you think! One serving could be:
• 1 cup of raw leafy vegetables
• 1/2 cup of other vegetables, cooked or raw
• One medium apple, orange or banana
• 1/2 cup of chopped, cooked or canned fruit

Try these Recipes:

Spring Greens with Salmon and Apricot-Ginger Vinaigrette
Serves: 4; 2 cups salad and 2 tablespoons dressing per serving

Description
This crunchy combination of spring greens, baby spinach, red cabbage and snow peas is powered up with salmon and topped with a sweet apricot-ginger vinaigrette.

Ingredients
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

Salad
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

Cooking Instructions
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.

Nutritional Information

This recipe is brought to you by the American Heart Association's Face the Fats campaign. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at deliciousdecisions.org.


Red and Green Bell Pepper Bites
Serves: 8; 3 pieces per serving

Ingredients
1 medium green bell pepper
1 medium red bell pepper
1/4 cup sliced almonds
4 ounces fat-free or reduced-fat cream cheese, softened
1 teaspoon no-salt lemon pepper seasoning blend
1 teaspoon fresh lemon juice

Cooking Instructions
Cut each bell pepper in half lengthwise; discard the stems, ribs and seeds. Cut each half into six pieces. Arrange the pieces with the skin side down on a decorative serving platter. Set aside.

In a medium skillet, dry-roast the almonds over medium heat for 3 to 4 minutes, or until golden brown, stirring occasionally. Transfer 1 tablespoon of the almonds to a small plate and reserve for garnishing. Process the remaining almonds in a food processor or blender for 15 to 20 seconds, or until finely ground.

In a medium mixing bowl, beat the cream cheese, lemon pepper seasoning blend, and lemon juice with an electric mixer for 1 to 2 minutes, or until creamy. Add the ground almonds and beat for 10 seconds, or until combined.

Spoon the mixture into a piping bag fitted with a wide star or round tip. Or snip the corner off a resealable plastic bag (a plastic freezer bag works well) and spoon in the mixture. Pipe about 1 teaspoon of the mixture onto each bell pepper piece. Garnish with the sliced almonds.

Cook's Tip
Flavorful toasted almonds and zesty lemon-pepper contrast nicely with crisp bell pepper pieces in this festive appetizer.

Nutritional Information

This recipe is brought to you by the American Heart Association's free Choose To Move program for women. Recipe copyright © 2006 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.