Ingredients:
Nonstick cooking spray

For dressing:

1/2 cup basamic vinegar:

1/2 cup water

2 tbsp dried cranberries

8 dried apricots, thinly sliced

2 tsp Dijon mustard

2 tsp honey

1 tbsp olive oil

For Salad:

1 lb. Salmon fillet, cut into 4 equal portions

1/2 tsp salt

1/4 tsp pepper

8 cups spinach leaves, washed

2 cups thinly sliced yellow squash

2 cups thinly sliced red bell pepper

4 tbsps toasted chopped pecans

Instructions:
Preheat oven to 425 degrees F. Lightly coat a baking sheet with nonstick cooking spray; set aside.

In a small saucepan, combine balsamic vinegar, water, cranberries and apricots. Set pan over medium-high heat and bring to a boil. Simmer for 5 minutes. Strain and reserve liquid and fruit. Combine liquid with mustard, honey and oil.

Season salmon fillets with salt and pepper and transfer them to prepared baking sheet. Bake fillets for 5-7 minutes, until fork-tender. Meanwhile, place 2 cups spinach on each of 4 plates. Top each plate of spinach with ½ cup squash and ½ cup bell pepper.

Place a cooked salmon fillet atop each salad and sprinkle with 2 tsp of pecans. Top with 2 tbsp of dressing and 1 tbsp of reserved fruit.

Reference:Shape Magazine; March 2002 Volume 21 Number 7

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