bean & salmon salad with anchovy-arugula dressing
Im not a big salad-for-entre eater, but that may well change now that I know about this bean & salmon salad with anchovy-arugula dressing from Eating Well.What an interesting and hearty salad!I altered it a bit by using the arugula as the leafy base instead of in the dressing, but all the flavors were the same.Youve got salty from the anchovies, spicy from the radishes and arugula, sweet from the shallots, tart from the lemon juice, nutty from the avocado, and savory from the salmon.I can tell right now its going to be one of those dishes that I crave from time to time.
Speaking of cravings, there is new seafood advice for moms-to-be from the government.According to the Dietary Guidelines for Americans 2010, everyone should aim for seafood twice a week, especially pregnant and breastfeeding women.
- Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
- It is recommended that women who are pregnant or breastfeeding consume at least 8 and up to 12 ounces of a variety of seafood per week while avoiding four exotic fish:shark, swordfish, tilefish, and king mackerel.
