Simple Healthy Foods from the Red Spoon Squad


by Tony Wyleta

Posted on January 5, 2012 at 12:39 PM

Lentil Soup, Sweet Potato Hummus and Marinated Salmon, all three of these are great tasting healthy dishes that are easy to make right at home.  Linda Nee shows Angie and Laura how simple it is as they discuss the health benefits from these foods.  

Linda reminds us as we enter the New Year with our resolutuions the key is to simplify, make what you like and stick to it.  

 Spinach Salad with Cranberry Vinaigrette

1/2 cup whole berry cranberry sauce
1/4 cup vegetable oil
2 tablespoons orange juice
2 tablespoons honey
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1 bag (10 oz) fresh baby spinach leaves
2 avocados, peeled, pitted and sliced
1 tablespoon orange juice
1/2 cup pomegranate seeds
1. In a jar with tight-fitting lid, place all dressing ingredients; shake until well blended. Refrigerate.
2. Arrange spinach leaves on individual salad plates. Coat avocado slices with 1 tablespoon orange juice; arrange over spinach. Sprinkle with pomegranate seeds. Drizzle salads with dressing.
Grilled Salmon with Fresh Lime Cream
1 teaspoon grated lime peel
1/4 cup lime juice
2 tablespoons honey
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
2 teaspoons canola oil
1 1/2 lb salmon fillets, cut into 6 serving pieces
1/2 teaspoon salt
Lime Cream:
1/3 cup fat-free mayonnaise
1 teaspoon grated lime peel
2 teaspoons lime juice 
1. In a small bowl, mix 1 teaspoon lime peel, 1/4 cup lime juice, the honey, dill weed and oil.
2. In 8-inch square (2-quart) glass baking dish, arrange salmon pieces, skin sides up, in single layer. Pour marinade over salmon; turn in marinade to cover all sides. Cover with plastic wrap and refrigerate 20 to 30 minutes.
3. Heat gas or charcoal grill. Carefully brush grill rack with oil. Remove salmon from marinade; discard marinade. Sprinkle salmon with salt. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
4. Meanwhile, in small bowl, mix Lime Cream ingredients with wire whisk. Serve with salmon.
Sweet Potato Hummus
1 large orange-fleshed sweet potato (12 to 14 oz)
1 can (15 oz) Progresso® chick peas, drained, rinsed
1/4 cup almond butter or tahini
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 small clove garlic, halved
1 1/2 teaspoons fine sea salt
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 cup coarsely chopped marcona almonds or toasted blanched almonds
2 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley
1 tablespoon extra-virgin olive oil
1. Prick skin of sweet potato with fork. Microwave on High 6 to 8 minutes or until tender. Let cool 15 minutes or until cool enough to handle. Peel and cut up cooked sweet potato.
2. To make hummus, place cooked sweet potato and remaining hummus ingredients in large food processor. Cover; process until smooth. If needed, add water 1 tablespoon at a time to desired consistency. Cover and chill at least 2 hours to allow flavors to blend.
3. To serve, spoon hummus onto serving platter. Top with almonds, parsley and 1 tablespoon olive oil. Serve with flatbread crackers and/or fresh veggies