Grilled Victoria Salmon Salad
By Mike_67
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Ingredients
- For the salad:
- 1 1/2 pounds fresh salmon fillet
- 1 package mixed greens
- 16 ounces frozen corn, cooked and cooled
- 16 ounces green beans, cooked and cooled
- 4 cups cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- 1/2 sweet red onion, sliced
- +++++
- For the Chipotle Raspberry Dressing:
- 12 ounce bottle Girard’s fat-free raspberry dressing
- 1 can Chipotle peppers in adobe sauce (use two deseeded peppers and some sauce)
Details
Servings 4
Preparation
Step 1
Preferred method is to cook salmon in smoker. Alternate is sprinkle salmon with hickory seasoning and grill.
Meanwhile, combine remaining vegetables and divide among 4 salad plates. Slice cooked salmon into 4 pieces and top each salad with a piece.
Combine dressing and Chipotles in blender. Pour over salads and serve with warm bread or rolls.
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