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Springtime Salmon Salad Recipe

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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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