2 Tbsp walnut or canola oil

2 Tbsp white wine vinegar

2 small cloves garlic, minced

Freshly ground black pepper

Pinch of salt

½ cup finely chopped celery

1 can (15 oz) pink or red Alaskan salmon, backbone and skin removed

¼ cup light mayonnaise

1 Tbsp freshly squeezed lemon juice

Salt & peper to taste

4 cups baby spinach leaves

8 cherry tomatoes cut in half

¼ cup finely chopped walnuts

Method:

1. In small bowl, whisk together the first five ingredients for the dressing and set aside.

2. Mix celery with salmon and toss with mayo and lemon juice. Season to taste with salt & pepper.

3. In large bowl, toss spinach with dressing. Top with salmon mixture and place cherry tomato halves around platter. Sprinkle with walnuts.

Makes 4 servings at 212 calories per serving, 14 grams of total fat (2 grams saturated fat), 3 grams carbohydrates, 18 grams protein, 1 gram dietary fiber and 594 mg sodium.

(AICR Newletter, Summer 2004, Issue 84, page 4)