Tomato Soup, Spring Greens Salad in Apricot-Ginger Vinaigrette with Salmon, and Parmesan Toast

I have received a couple of requests for lighter fare -- I think the Beef Stroganoff threw quite a few people into calorie shock! This soup and the toast together are 198 calories (16% from fat) and the salad is 120 calories with 2 grams fat.

Tomato Soup with Parmesan Toast

This soup can be pureed until smooth or left slightly chunky according to personal taste. You can also use an immersion blender if you prefer (I finally got one and it is so much easier than a traditional blender -- highly recommended!).

2 teaspoons olive oil
2 cups chopped onion
2 cups chopped fennel bulb
2 garlic cloves, minced
4 cups vegetable broth
1 28-ounce can diced tomatoes, undrained
1 thyme sprig
salt and white pepper to taste

Heat oil in large Dutch oven over medium-high heat. Add onion and sautee for three minutes. Add fennel and sautee for three minutes. Add garlic and sautee for five minutes, or until all vegetables are tender.

Add broth, tomatoes, and thyme to pan. Bring to a boil. Partially cover, reduce heat, and simmer for 35 minutes. Remove from heat and cool for 5 minutes. Discard thyme sprig.

Place half tomato mixture in blender. Remove center of blender lid. Secure lid on blender, placing a clean towel over opening to prevent splattering. Blend until desired consistency. Repeat with remaining tomato mixture. Stir in salt and pepper.

Parmesan Toast

sliced French bread
freshly grated Parmesan cheese
(chopped garlic)
(crushed red pepper flakes)

Preheat broiler.

Place bread slices on a baking sheet. Sprinkle 1 tablespoon cheese on each slice. Add garlic and/or red pepper flakes if desired. Broil for 2 minutes, or until cheese melts.

Spring Greens in Apricot-Ginger Vinaigrette with Salmon

Apricot-Ginger Vinaigrette

1/4 cup all-fruit apricot spread
1/4 cup fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon sugar
2 teaspoons grated peeled ginger root
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt

Blend until smooth in a blender or food processor.

Spring Greens Salad with Salmon

4 cups salad greens, preferably spring mix, torn into bite-sized pieces
2 cups baby spinach leaves
1 cup shredded red cabbage
1 cup snow peas, trimmed and halved diagonally
1  7.1-ounce vacuum-sealed pouch pink salmon

Place all ingredients except salmon on a platter. Toss with dressing. Crumble salmon on top.