Servings (Help)
Original Recipe Yield 8 servings
Ingredients
- 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
- 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
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.
Nutritional Information 
Nutritional Information
Asparagus and Smoked Salmon Salad
Servings Per Recipe: 8
Amount Per Serving
Calories: 159
- Total Fat: 12.9g
- Cholesterol: 3mg
- Sodium: 304mg
- Total Carbs: 7g
- Dietary Fiber: 3.2g
- Protein: 6g
About: Nutrition Info
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