The Rosedale Diet

Rosedale Diet Recipes ■^219

BALSAMIC VINAIGRETTE

(^1) ⁄ 2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 to 3 tablespoons salmon sauce (from Dilled Salmon and Asparagus, page 217)
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
4 cups baby romaine salad greens, washed and dried
6 ounces leftover salmon, broken into bite-sized pieces
2 tablespoons chopped fresh dill
(^1) ⁄ 2 red bell pepper, chopped
Leftover asparagus, cut into 1-inch pieces

1. Mix the vinaigrette in a blender.


2. Mix the lettuce, salmon, dill, bell pepper, and asparagus in a salad

bowl.

3. Pour the dressing on the salad, toss, and serve.

■ ■ ■ (^) BAKED HALIBUT WITH GREEN BEANS
This tart and creamy sauce is the perfect complement to the mild flavor
of halibut.
SERVES 2
SAUCE
2 to 3 tablespoons capers
(^1) ⁄ 2 cup extra virgin olive oil
(^1) ⁄ 4 cup fresh lemon juice
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon homemade mayonnaise (see recipe on page 284)