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Heart Healthy Valentine's Day Recipes
Apricot-Spinach Salad, Baked Salmon Dijon, & Chocolate Souffles
12 Feb 2007
Apricot and Spinach Salad 
Prep Time: 25 mins
Rest Time: 2 h
Total Time: 25 mins
- 1 can(s) black beans
- 1/2 cup(s) apricot(s), dried
- 1 scallion(s) (green onions)
- 1 tablespoon cilantro
- 1 clove(s) garlic, minced
- 1/4 cup(s) apricot nectar
- 2 tablespoon oil, salad
- 2 tablespoon vinegar, rice
- 1 teaspoon ginger, fresh
- 4 cup(s) spinach
Recipe Tip: Chill 2 to 24 hours.
Preparation
1. In a medium bowl, combine black beans, apricots, sweet pepper, green onion, cilantro, and garlic. In a screw-top jar, combine apricot nectar, oil, rice vinegar, soy sauce, and ginger. Cover and shake well. Pour over bean mixture; toss gently to coat. Cover and chill for 2 to 24 hours.
2. To serve, arrange spinach in a salad bowl. Top with black bean mixture.
Baked Salmon Dijon
Ingredients
- 1 cup(s) sour cream, light or fat-free
- 2 teaspoon dill weed, dried
- 3 tablespoon scallion(s) (green onions)
- 2 tablespoon mustard, dijon-style
- 2 tablespoon lemon juice
- 1 1/2 pounds fish, salmon fillet
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper, black
Preparation
1. Whisk sour cream, dill, onion, mustard, and lemon juice in a small bowl.
2. Preheat oven to 400 degrees F. Lightly oil baking sheet with cooking spray.
3. Place salmon, skin-side down, on prepared sheet. Sprinkle with garlic powder and pepper, then spread with the sauce.
4. Bake salmon until just opaque in the center, about 20 minutes.
Chocolate Souffles
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Ingredients
- 2/3 cup(s) sugar, granulated
- 1/3 cup(s) cocoa powder, unsweetened
- 1 tablespoon flour, all-purpose
- 1/8 teaspoon salt
- 1/2 cup(s) milk, fat-free
- 2 egg yolk(s)
- 4 egg white(s)
- 1 teaspoon vanilla
- 1/8 teaspoon cream of tartar
- sugar, powdered
Preparation
1. Place eight 6-ounce ramekins in a shallow baking pan; set aside. Preheat oven to 350°F.
2. In a small saucepan, stir together 1/3 cup of the granulated sugar, the cocoa powder, flour, and salt. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Remove from heat. Slightly beat egg yolks. Slowly add chocolate mixture to egg yolks, stirring constantly.
3. In a large bowl, combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add remaining 1/3 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Stir about 1/4 of the egg whites into chocolate to lighten. Gently fold chocolate mixture into egg white mixture. Spoon into ramekins.
4. Bake about 25 minutes or until knife inserted near centers comes out clean. Serve immediately. If desired sprinkle with powdered sugar.
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