Salmon & Vegetable Salad With Creamy Herb Dressing

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 is 5 servings
  • 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

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.

1 Reviews

ellie

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

5.0

review by:
(31 May 2018)

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