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Springtime Salmon Salad Recipe

Springtime Salmon Salad Recipe photo by Taste of Home

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Here's a wonderful main dish salad that's a delicious way to get my family to eat a combination of nutritious foods. —Trisha Kruse, Eagle, Idaho

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Springtime Salmon Salad Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

15 5 20

Ingredients

1 can (11 ounces) mandarin oranges, undrained
3 cups cut fresh asparagus (1-inch pieces)
1 package (5 ounces) spring mix salad greens
1/2 cup slivered almonds, toasted
1/2 cup frozen peas, thawed
3/4 pound smoked salmon fillet, flaked
DRESSING:
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Drain oranges, reserving 1/4 cup juice. Set oranges aside. In a small saucepan, bring 2 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a large bowl, toss the salad greens, asparagus, oranges, almonds and peas. Divide among four serving plates. Top with salmon.
In a small bowl, whisk the dressing ingredients and reserved juice; drizzle over salads. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 serving equals 393 calories, 24 g fat (3 g saturated fat), 20 mg cholesterol, 1,029 mg sodium, 24 g carbohydrate, 6 g fiber, 23 g protein.

Originally published as Springtime Salmon Salad in Simple & Delicious March/April 2010, p26

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Springtime Salmon Salad

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Reviewed on Apr. 10, 2013 by tbearmom03

Made this the day it arrived in my email. Well worth it. The only change I made was to use Romaine lettuce because that is all I had on hand. The rest was ready to go. Great for a light meal. The dressing is light, but flavorful. Make sure you chill the asparagus in ice water thoroughly. It is the perfect texture. Not soggy, but still firm. Can't wait to make this again with mixed greens.

Reviewed on Apr. 08, 2013 by pattysunshine

I rarely read a recipe and want to make it right away. Or maybe I don't have all the indigence in the house. I made it for lunch today and will make it again through out the summer. The only thing I did not have was mandarin oranges but did have sweet navel oranges so sectioned one and used that. I used boneless canned salmon drained it will and flaked it. I am sure the smoked salmon does add a much deeper flavor and will try that the next time. But, excellent combinations of textures and flavors.