Asparagus and Smoked Salmon Salad

Asparagus and Smoked Salmon Salad

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

Rated 4.5 from 65 votes

Prep Time

15M

Total Time

25M

Servings

8 servings

What You Need

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

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Instructions

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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