- Remove skin from salmon. Arrange the egg wedges, asparagus and
- salmon over salads. Drizzle with remaining dressing; sprinkle with
- pepper. Yield: 4 servings.
Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Nutritional Facts: 1 serving equals 336 calories, 16 g fat (3 g saturated fat), 110 mg cholesterol, 294 mg sodium, 26 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.