Asparagus and Smoked Salmon Salad

Pecans and smoked salmon are wonderful mixed together with a delicate dressing in this great salad that works on the side or as a main dish

Asparagus and Smoked Salmon Salad
Asparagus and Smoked Salmon Salad

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound fresh asparagus, trimmed and cut into 1 inch pieces

  • 1/2

    cup pecans or walnuts, broken into pieces

  • 2

    heads red leaf lettuce, rinsed and torn

  • 1/2

    cup frozen green peas, thawed

  • 1/4

    pound smoked salmon, cut into 1 inch chunks

  • 1/4

    cup olive oil

  • 2

    tablespoons lemon juice

  • 1

    teaspoon Dijon mustard

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 2

    T. honey or 1 T. sugar

Directions

Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside. Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon. In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.

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