Salmon & Vegetable Salad With Creamy Herb Dressing
Recipe: #28547
October 31, 2017
Categories: Salads, Fish/Seafood Salad, Salmon, Asparagus, Radish, Southern, July 4th Labor Day, Mothers Day, Gluten-Free, High Protein, Kosher, Low Carbohydrate, No Eggs, Salad Dressing, more
"A salad brimming with great things! The salad dressing will keep in the fridge for up to 1 week."
Ingredients
- FOR SALAD
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- FOR DRESSING
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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
Step by Step Method
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
No special items needed.