Salad #13 Salmon Salad with Asparagus and Baby Potatoes
- Salad Ingredients
- 1 lb. salmon fillet baked in the oven with lemons, salt and pepper
- 1 lb baby potatoes (waxy variety) boiled and sliced into rounds
- 1 bunch asparagus, touch ends snapped off, lightly steamed, and cut into thirds or quarters
- Sun-dried Tomato Dressing Ingredients
- 2 TBSP sun-dried tomatoes in oil
- 1 TBSP extra virgin olive oil
- juice from 1 lemon (put the lemon in the microwave for a few seconds to get more juice out of it)
- 1 TBSP flat leaf parsley, chopped
- 1 TBSP fresh dill, chopped
- 1 clove minced garlic
- ½ tsp salt
- fresh ground pepper
- 8 cups of mixed greens
- Blend or whisk the dressing ingredients together. The mixture will be pretty thick.
- Toss the greens with a some of the dressing. Add a bit at a time, you shouldn't need a ton.
- Gently toss the potatoes, asparagus and salmon with the remaining dressing.
- Top the greens with the potatoes, asparagus and salmon.
- Serve at room temperature.
Recipe by Talking in ALL CAPS at https://talkinginallcaps.com/2013/04/salmon-salad-with-asparagus-and-baby-potatoes.html
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