October 31, 2017
Lunch, Main Dish, Salads,
Fish/Seafood Salad, Fish, Salmon, Vegetables, Asparagus, Radish , North American, Southern, Easy/Beginner Cooking, Quick Meals, Entertaining, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Summer, Broil, Stove Top, Gluten-Free, High Protein, Kosher, Low Carbohydrate, No Eggs, Make it from scratch, Salad Dressing more
Add toRecipe Book
Add toShopping List
"A salad brimming with great things! The salad dressing will keep in the fridge for up to 1 week."
Preheat the broiler with the oven rack 6 inches from the heat.
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.
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.
Arrange the lettuce, edamame, radishes, asparagus mixture, and salmon on a serving plate. Drizzle with the dressing.
Whisk together all the dressing ingredients. Refrigerate for 30 minutes before serving.
When the goblins are out and the night is upon us, hunger strikes in and these...
Kick start your day with one of these delicious fruit smoothies.
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Every potato pancake recipe I know of has one simple ingredient. Yup......
A simple yet flavorful dish that’s both easy to make and wonderful to eat.
Delicious! A wonderful salad -- we used packaged salad greens instead of the romaine, but otherwise made as directed. Thanks for sharing!