Follow along with Susan Hay and nutritionist Rose Reisman as they prepare a delicious Easter meal featuring a Spinach Salad, Almond Crust Salmon, and Easter Bark.

Appetizer:  Spinach Salad with Candied Pecans or Almonds

Ingredients

• ¼ cup (60 ml) whole almonds or pecans
• 3 tbsp (45 ml) brown sugar
• ½ tsp (2.5 ml) cinnamon
• ¼ tsp (1 ml) nutmeg
• ¼ tsp (1 ml) ground ginger

Salad

• 8 cups (2 L) baby spinach
• 1 cup (250 ml) thinly sliced red bell pepper
• 1 cup (250 ml) fresh raspberries
• ½ cup (125 ml) crumbled goat cheese (about 2 oz/60 g)

Dressing

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• 3 tbsp olive oil
• 1½ tbsp lemon juice
• ½ tsp (2.5 ml) chopped garlic
• ½ tsp (2.5 ml) Dijon mustard
• 2 tsp honey

Instructions

Preheat the oven to 350°F (180°C). Line a baking sheet with foil and lightly coat with cooking spray. To make the pecans: Rinse the pecans with cold water. Drain but do not let them dry. Place them in a bowl and add the brown sugar, cinnamon, nutmeg, and ground ginger. Toss to coat. Spread out on the prepared baking sheet and bake for 15 minutes, tossing once. Let cool, then remove from the baking sheet and chop coarsely. To make the salad: Place the spinach, red pepper, raspberries, and goat cheese in a large serving bowl. Mix dressing and pour over top

Main: Salmon with panko crust almond or pistachio crust

Ingredients

• 1 tbsp olive oil
• 2 tsp dijon mustard
• 1 lb salmon filets
• 1/3 cup chopped almonds or pistachio nuts
• 1/3 cup panko crumbs
• 1 tbsp olive oil

Instructions 

Mix mustard and olive oil together   brush over salmon. Mix panko crumbs, almonds or pistachios, salt and olive together –  pat over. Roast at 375 until temperatures reaches 125 F.

Dessert: Easter bark

Ingredients

• 6 chocolate bars (milk, semi sweet, white)
• Candy easter eggs

Instructions

Place bars on tray lined with parchment paper. Bake at 175 for 5 – 10 minutes. With a knife or wooden skewer marble. Spring eggs over top, freeze then break into pieces.