Asparagus and Smoked Salmon Salad
A wonderful salad made with smoked salmon, red leaf lettuce, pecans, fresh asparagus, and frozen green peas. With a dressing of olive oil, lemon juice, Dijon mustard, salt, and pepper.
- 1 pound asparagus fresh; trimmed and cut into 1 inch pieces
- 1/2 cup pecans broken into pieces
- 2 heads red leaf lettuce rinsed and torn
- 1/2 cup green peas frozen; thawed
- 1/4 pound smoked salmon cut into 1 inch chunks
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.
Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.
In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.
Original recipe yield: 8 servings
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Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Serving: 1cup | Calories: 151kcal | Carbohydrates: 6g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 285mg | Potassium: 337mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6302mcg | Vitamin C: 11mg | Calcium: 48mg | Iron: 3mg