Meals Matter

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Contributed By: dhanyaka
Dr. Weil's My Optimum Health Plan

A great high fiber and low carb lunch salad. This salad also works well as a side dish for poached salmon or grilled chicken, adding valuable soy isoflavones and a high dose of iron and antioxidants. Serve the salad on a bed of baby spinach for an added nutritional boost.

Ingredients

1 Large tomato (vine ripened & preferably organic)

1/2 cup Soybeans, canned (organic, well drained and rinsed)

1 tsp Olive oil, extra virgin

1/4 cup Basil leaves, finely chopped

1 tsp Garlic, finely chopped

1 tsp Balsamic vinegar

1 tsp Dijon mustard

Preparation

Drain and rinse the beans well. Save the remainder for another dish. Peel the tomato (if convenient) by plunging it in boiling water. Cut the tomato into chunks removing the seeds if you prefer. Mix the dressing ingredients (olive oil, balsamic vinegar, garlic, mustard)in a bowl, add the tomato chunks and the beans. Stir in the chopped basil and let the mixture sit for at least an hour to blend the seasonings. This salad can be served stright from the refrigerator but it tastes best freshly made and at room temperature.

Cook's Notes

Possible additions: Kalamata olives, Chopped walnuts or pine nuts, Ground flaxseed

Nutritional Information: Per serving: 278 calories 13 g total fat (2 g sat) 0 mg cholesterol 31 g carbohydrate 17 g protein 12 g fiber 221 mg sodium

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