Salmon & Vegetable Salad With Creamy Herb Dressing
Created by breezermom on October 31, 2017
- Servings: 5
- Prep Time: 40m
- Cook Time: 10m
- Recipe #28547
Ingredients
- FOR SALAD
- 1/2 pound asparagus (fresh)
- 1 cup snap peas (sugar snap)
- 1 1/4 pound boneless skinless salmon (fillets, cut into 2 inch chunks)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chopped romaine lettuce (hearts)
- 1/2 cup edamame (uncooked shelled)
- 1/4 cup sliced radish
- FOR DRESSING
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 3 tablespoons chopped herbs (fresh, your choice, such as mint, dill, and chives)
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Pepper, to taste
How to Make
-
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.
Nutritional Facts
- 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