Asparagus and Smoked Salmon Salad

Name: Asparagus and Smoked Salmon Salad
Prep time: 15 min
Cook time: 10 min
Yield: 8
Ingredients: 1 pound asparagus, trimmed and cut into 1-inch pieces; 1/2 cup pecans, broken into pieces; 2 heads red leaf lettuce, rinsed and torn; 1/2 cup frozen green peas, thawed; 1/4 pound smoked salmon, cut into 1-inch chunks; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon pepper

⏱️ Ready in 25 min 🥄 Prep 15 min 🔥 Cook 10 min 👥 8 servings 👁️ 24 views

Asparagus and Smoked Salmon Salad is an moderately easy salad you can prepare in just 25 minutes. Made with 1 pound asparagus, trimmed and cut into 1-inch pieces, ½ cup pecans, broken into pieces, 2 heads red leaf lettuce, rinsed and torn, ½ cup frozen green peas, thawed and ¼ pound smoked salmon, cut into 1-inch chunks, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.

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🔗 Recipe adapted from AllRecipes

#Salad #Stew #Smoked #Under 1 Hour #Under 30 Minutes

📊 At a Glance

Prep 15 min

Cook 10 min

Serves 8

Difficulty Medium

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 159

% Daily Value*

Total Fat 12.9g 17%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 304mg 13%

Total Carbohydrate 7g 3%

Dietary Fiber 3.2g 11%

Total Sugars 2.5g

Protein 6g 12%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Bring a pot of water to a boil.

Place asparagus in the pot, and cook 5 minutes, just until tender.

Drain, and set aside.

Place the pecans in a skillet over medium heat.

Cook 5 minutes, stirring frequently, until lightly toasted.

In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.

In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper.

Toss with the salad or serve on the side.