Grilled Victoria Salmon Salad

By Mike_67

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)

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.