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1 ~ large bowl
Pan size ~ 1 quart saucepan
Servings ~ 4 to 6 |
GLENDA'S Helpful
Kitchen Hints
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Substitute caned salmon, well drained for fresh salmon. |
Asparagus and
Smoked Salmon Salad
1 pound fresh asparagus,
trimmed and cut into 1 inch pieces
1/2 cup pecans, broken into pieces
2 heads red leaf lettuce, rinsed and torn into small pieces
1/2 cup frozen green peas, thawed in hot water and drained well
1/4 pound smoked salmon, cut into 1 inch chunks
Salad dressing
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
Bring a 1 quart saucepan 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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