Rainbow Spinach Salad

Makes 4 servings

Salad Ingredients

• 1 pound spinach, washed, dried and chopped
• 1 cup canned sliced beets
• 2 medium oranges, peeled and sectioned

Dressing Ingredients

• 1/2 cup balsamic vinegar
• 2 tbsp orange juice
• 2 tbsp olive oil
• 1 tbsp water
• 1 tbsp honey
• 1 tsp Dijon Mustard
• Salt and pepper to taste

Directions

• Put Spinach in a bowl and add beets and oranges
• For the dressing, combine the rest of the ingredients in a sauce pan and bring to a boil. Lower the heat and simmer until the liquid is reduced by about one-third. Let cool, then drizzle dressing over salad.

Nutrition Facts

Calories: 178
Fat: 7g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 92mg
Carbohydrate: 21g
Dietary Fiber: 5g
Protein: 4g

Fish Fillet and Asparagus

Makes : 4 Servings

Ingredients

• 4 - 15x15 inch squares of parchment paper
• 4 - 5 to 6 ounce fish fillets (such as halibut or cod; about 1 inch thick)
• 12 fresh tarrogon leaves
• 2 tablespoons butter; cut into 4 pieces
• 1 pound of asparagus spears, trimmed and cut into 1 1/2 in pieces
• 4 tablespoons of orange juice

Preparation

• Preheat oven to 400 degrees F
• Butter half of each parchment paper; Place 1 fish fillet on the buttered half of each parchment paper square.
• Sprinkle fish with salt and pepper; Top each fillet with 3 tarragon leaves, then 1 piece of butter; Arrange asparagus around each fish fillet, pour 1 tablespoon of orange juice over each.
• Fold parchment paper over fish and asparagus, folding and crimpling edges tightly to seal filling completely.
• Place on 2 rimmed baking sheets.
• Bake fish packets for 17 minutes
• Place packets on plates and serve.