smoked salmon and asparagus salad with dijon mustard dressing
- Number of Servings: 4
Ingredients
1/2 lb fresh asparagus, trimmed and cut into 1 inch pieces 1/4 cup pecans, broken into pieces 1 head red leaf lettuce, rinsed and torn 1/4 cup frozen green peas, thawed 2 oz smoked salmon, cut into 1 inch chunksDressing: 2 tablespoons olive oil 1 tablespoon lemon juice 1/2 teaspoon Dijon mustard 1/4 teaspoon salt 1/8 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 you can serve the dressing on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user PRETTYDOVE.
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 you can serve the dressing on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user PRETTYDOVE.
Nutritional Info Amount Per Serving
- Calories: 160.5
- Total Fat: 13.0 g
- Cholesterol: 3.3 mg
- Sodium: 464.0 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 3.3 g
- Protein: 5.8 g
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