Ingredients
8 cups mixed salad greens, in small pieces
1lb salmon fillet, poached
1-1/2 cups fresh asparagus, par-boiled or
lightly steamed, sliced into 1-inch pieces
1 cup fresh blueberries
1/2 cup almonds or walnuts, chopped, toasted
Lemon zest to garnish
Vinaigrette:
2 tablespoons fresh lemon juice
1/2-cup olive oil
2 tablespoons white wine vinegar
Salt and pepper to taste
1 tablespoon fresh chives
Preparation
Spread salad greens into large salad bowl. Tear salmon into medium pieces and arrange on greens. Sprinkle asparagus, blueberries and chopped nuts throughout the bowl. Top with lemon zest.
In a jar with a lid, add all vinaigrette ingredients. Shake well. Stir1/2 to 3/4 of the dressing into the bowl. Plate individual salads chilled with the remaining dressing alongside.
Makes 4 main dish servings
Nutrients per serving: calories 493, calories from fat 315, fat 35 gms, saturated fat 5 gms,
