Tuesday, September 16, 2008

Asparagus and Smoked Salmon Salad


Prep Time 15 Min.
Cook Time 10 Min.
Ready In 25 Min.

This is one of our favorites! A truly fabulous, tasty salad.

  • 1 pound fresh asparagus, 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 frozen green peas, 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.

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