Asparagus and Smoked Salmon Salad
Ingredients
- 1 lb. fresh asparagus, trimmed and cut into 1 inch pieces
- 1/2 C. pecans, broken into pieces
- 2 heads red leaf lettuce, rinsed and torn
- 1/2 C. frozen green peas, thawed
- 1/4 lb. smoked salmon, cut into 1 inch chunks
- 1/4 C. olive oil
- 2 Tbs. lemon juice
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
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.
Yield: 8 Servings
