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
  1. Blend or whisk the dressing ingredients together. The mixture will be pretty thick.
  2. Toss the greens with a some of the dressing. Add a bit at a time, you shouldn't need a ton.
  3. Gently toss the potatoes, asparagus and salmon with the remaining dressing.
  4. Top the greens with the potatoes, asparagus and salmon.
  5. Serve at room temperature.
Recipe by Talking in ALL CAPS at