Today's Recipe From Dr. Weil: Salmon and Edamame Salad

Friday January 09, 2015 A delicious recipe to help you eat and feel healthy — direct to you from Dr. Weil's Optimum Health Plan. Salmon and Edamame Salad 1 ServingThis pretty pink and green salad can be made from leftover cooked salmon or canned salmon. Serve it on a bed of dark, leafy greens or in a whole wheat pita. Edamame are whole green soybeans that are a favorite snack in Japan. Organic edamame are now readily available in the freezer section of health food stores. They're often available both in the pod and already shelled; you'll need the shelled version for this recipe. Ingredients: 4 oz cooked or canned salmon 1/4 cup cooked, shelled edamame 2 tbsp sliced scallions (green onions) 2 tbsp chopped red bell pepper (optional) 2 tbsp Tofu Mayonnaise Instructions: Cook the edamame according to package directions until they're barely done. Cut the salmon into chunks and mix all the ingredients with 2 tablespoons of the Tofu Mayonnaise. Nutritional Information: Per serving: 269 calories 11 g total fat (1 g sat) 59 mg cholesterol 10 g carbohydrate 33 g protein 3 g fiber 99 mg sodium - Recipe reprinted with permission of DrWeil.com. Tomorrow's Recipe: Ginger Bran Muffins This old-fashioned recipe makes a muffin batter that can be kept in the refrigerator so you can make 1 or 2 muffins at a time. Or you can make them all at once and freeze them. They thaw in just a few minutes if left on the kitchen counter.