Servings: 8
Ingredients
- 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
Instructions
- 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
Notes
More recipes you might like:
- Quinoa Salad with Fish
- Thai Salmon Salad
- Wild Alaska Salmon, Cucumber & Parsley Salad
- Chèvre Cheese and Smoked Salmon Bruschetta
Nutrition Facts
Asparagus and Smoked Salmon Salad
Serving Size
1 cup
Amount per Serving
Calories
151
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
3
mg
1
%
Sodium
285
mg
12
%
Potassium
337
mg
10
%
Carbohydrates
6
g
2
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
6302
mcg
700
%
Vitamin C
11
mg
13
%
Calcium
48
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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