6 |2015 Home for the Holidays | Siuslaw News | November 21, 2015
Northwest Salmon Salad
Nutrition Facts:
1 serving equals 305 calories, 18 g fat
(4 g saturated fat), 67 mg cholesterol,
571 mg sodium, 13 g carbohydrate, 3 g
fiber, 25 g protein. Diabetic Exchanges:
3 lean meat, 2 fat, 1 starch.
Ingredients
1 salmon fillet (1 pound)
1/2 teaspoon salt
1/2 teaspoon plus 1/8 teaspoon coarsely
ground pepper, divided
2 tablespoons lemon juice, divided
4 fresh dill sprigs
1 cup chopped peeled cucumber
1/2 cup reduced-fat sour cream
1/4 cup finely chopped sweet red pepper
1/4 cup snipped fresh dill
3 tablespoons capers, drained
8 cups torn Bibb lettuce
1 medium peach, peeled and sliced
1/4 cup chopped hazelnuts
1/4 cup fresh blueberries
4 thin slices red onion, separated into
rings
Directions
1. Place salmon on a greased baking
sheet; sprinkle with salt and 1/2 tea-
spoon pepper. Drizzle with 1 table-
spoon lemon juice; top with dill sprigs.
2. Bake, uncovered, at 425 for 15-18
minutes or until fish flakes easily with a
fork. Flake salmon into large pieces.
3. In a small bowl, combine the cucum-
ber, sour cream, red pepper, snipped
dill, capers and remaining pepper and
lemon juice.
4. Divide lettuce among four plates. Top
with peach, hazelnuts, blueberries,
onion and salmon. Serve with dressing.
Yield: 4 servings.
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PeaceHealth
Peace Harbor Medical Center
541-997-8412 • www.peacehealth.org
Sugar-Free Holiday Nog
Nutrition Facts:
One serving equals 107 calories, 1 g fat
(0 saturated fat), 1 mg cholesterol, 187
mg sodium, 15 g carbohydrate, 0 fiber,
10 g protein. Diabetic Exchanges: 1 fat-
free milk, 1/4 starch.
Ingredients
1 package (1 ounce) sugar-free
instant vanilla pudding mix
7 cups fat-free milk, divided
1 to 2 teaspoons vanilla extract
or rum extract
2 to 4 packets sugar substitute
1 cup fat-free evaporated milk
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Directions
Combine pudding mix, 2 cups of
milk, vanilla and sugar substi-
tute in a bowl; mix according
to pudding directions. Pour
into a half-gallon container
with a tight-fitting lid. Add 3
cups of milk; shake well. Add
evaporated milk and shake.
Add remaining milk; shake
well. Chill.
Yield: 8 servings.
PeaceHealth
Peace Harbor Medical Center
541-997-8412 • www.peacehealth.org
Ginger Spice Cookies
Ingredients:
2 cups all purpose fl our
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room
temperature
1 large egg
1/4 cup mild-fl avored (light) molasses
Sugar
PREPARATION
Combine fi rst 6 ingredients in medium bowl; whisk
to blend. Mix in crystallized ginger. Using electric
mixer, beat brown sugar, shortening and butter in
large bowl until fl uff y. Add egg and molasses and
beat until blended. Add fl our mixture and mix just
until blended. Cover and refrigerate 1 hour.
Preheat oven to 350°F. Lightly butter 2 baking
sheets. Spoon sugar in thick layer onto small plate.
Using wet hands, form dough into 1 1/4-inch balls;
roll in sugar to coat completely. Place balls on
prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to
touch, about 12 minutes. Cool on sheets 1 minute.
Carefully transfer to racks and cool. (Can be made
5 days ahead. Store airtight at room temperature.)
Th is recipe
brought to you by:
BACKSTREET
GALLERY
1421 Bay Street
Florence, OR
541-997-8980