Salmon & Vegetable Salad With Creamy Herb Dressing

4-6
Servings
40m
Prep Time
10m
Cook Time
50m
Ready In


"A salad brimming with great things! The salad dressing will keep in the fridge for up to 1 week."

Original recipe yields 4-6 servings
OK
  • FOR SALAD
  • FOR DRESSING

Nutritional

  • Serving Size: 1 (372.1 g)
  • Calories 310.7
  • Total Fat - 12.8 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 82.2 mg
  • Sodium - 640.1 mg
  • Total Carbohydrate - 13.6 g
  • Dietary Fiber - 4.5 g
  • Sugars - 4.8 g
  • Protein - 35.6 g
  • Calcium - 110.4 mg
  • Iron - 3.2 mg
  • Vitamin C - 14 mg
  • Thiamin - 0.5 mg

TO MAKE THE SALAD


Step 1

Preheat the broiler with the oven rack 6 inches from the heat.

Step 2

Snap off the tough ends of the asparagus. Cut the asparagus into 1-inch long pieces and cook with sugar snap peas in boiling salted water for 2 to 3 minutes; drain. Plunge into ice water and drain.

Step 3

Sprinkle salmon with salt and pepper. Broil on a lightly greased rack in a broiler pan for 3 to 4 minutes or to your desired degree of doneness.

Step 4

Arrange the lettuce, edamame, radishes, asparagus mixture, and salmon on a serving plate. Drizzle with the dressing.

TO MAKE THE DRESSING


Step 5

Whisk together all the dressing ingredients. Refrigerate for 30 minutes before serving.

Tips & Variations


No special items needed.

Related

ellie

Delicious! A wonderful salad -- we used packaged salad greens instead of the romaine, but otherwise made as directed. Thanks for sharing!

review by:
(31 May 2018)