Spring Salmon and Vegetable Salad

 
yield4 portions

Line your pan with foil for easy cleanup. The dressing will keep in the fridge up to one week.

What you will need

1/2 pound fresh asparagus

1 cup sugar snap peas

1 1/4 pounds skinless salmon fillets, cut into 2-inch chunks

1/2 teaspoon table salt

1/4 teaspoon black pepper

6 cups chopped romaine lettuce hearts

1/2 cup uncooked shelled fresh or frozen edamame, thawed

1/4 cup sliced radishes

Creamy Herb Dressing

(Nutritional facts 70 calories, 3.07 g fat, 6.5 g carbohydrates, 4.93 g protein, 6 mg cholesterol, 97 mg sodium)

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