(NAPSA)—Deciding to eat better does not have to be about denying yourself. Having more energy Salmon with Lemon Sauce Prep Time: 5 minutes Cook Time: 15 minutes Makes4 servings and staying healthier can be as easy as developing a few new habits. Here are a few tips to help: Reduce, don’t eliminate certain foods. If your favorite foods are high in fat, salt or sugar, moderate how much you eat of them and how often you eat them. % cup white wine % cup water % teaspoonsalt %4 teaspoon Spice Islands Dill Weed % teaspoon Spice Islands Ground Mustard Make food decisions in 1 lemon,thinly sliced 2 tablespoons butter 4 salmonfillets advance. Plan your daily meals, drinks and snacks so you don’t have to think about food all the time and keep having to make decisions about whatto eat. Eat slowly. Your appetite can be satisfied on less food by slowly savoring everything you eat. And wait before going back for seconds. Try healthful new recipes. Include more brightly colored produce in your diet and add some heart-healthy salmon, with This creamy, homemade raspberry vinaigrette recipe is sweet and savory and makes enough for many salad servings. 1 tablespoon butter or margarine % cup pecan halves Raspberry Vinaigrette % cup frozen, unsweetened raspberries % cup water “4 cup red wine vinegar Omega-3s. Karo Syrup and Argo Corn Starch offer two new delicious recipes that don’t require self-denial. % cup Karo Light Corn Syrup 1% teaspoonsSpice Islands Ground Mustard salad of crisp, fresh greens, tangy 1% teaspoonsSpice Islands The first is a restaurant-quality feta cheese, juicy whole raspberries, and cinnamon-dusted, pantoasted pecan halves. The second recipe is a simply prepared skillet dish that keeps the salmon moist while adding a light citrus flavor, a great way to add more seafood to yourdiet: Assorted Greens with Feta, Cinnamon Dusted Pecans and Raspberry Vinaigrette Prep Time: 20 minutes Cook Time: 5 minutes Makes5 servings Cinnamon Dusted Pecans 1 tablespoon sugar %4 teaspoon Spice Islands Ground Saigon Cinnamon 1 cup vegetable oil Chives dash Spice Islands Black Pepper dashsalt pletely. Can be stored in airtight container for up to two weeks. Vinaigrette: Combine rasp- berries, water, vinegar, corn syrup and ground mustard in a blender or food processor. Blend until smooth. Gradually add oil. Stir in chives, pepper and salt. Chill until ready to serve. Combine salad greens with feta cheese. Top with fresh raspberries, if desired. Drizzle with Raspberry Vinaigrette and top with Cinnamon-Dusted Pecans. Reserve remaining vinaigrette for another meal. 2 teaspoons Argo Corn Starch Combine wine, water, salt, dill weed, mustard, lemon and butter in a large skillet. Heat just until boiling. Add salmon; cover and simmer 15 minutes or until fish flakes with a fork. Remove fish and lemon slices to heated serving platter. Stir corn starch into 1 tablespoon cold water in a small bowl. Blend corn starch mix- ture into pan juices, stirring constantly until mixture thickens and becomes clear. Spoon overfish. Serve immediately. For more information and recipes, visit www.karosyrup.com and www.argostarch.com. Salad 5 ounces salad greens % cup crumbled feta cheese Fresh raspberries, optional Pecans: Combine sugar and cinnamon; set aside. Melt butter over medium heat in a large skillet. Add pecans and stir constantly until pecans are lightly toasted, about 5 minutes. Remove from heat and immediately add cinnamon-sugar mixture. Stir well to mix. Pour onto a foil-lined tray. Cool com- Lemon sauce keepsthis salmon dish moistand flavorful.
