I assembled this Asparagus and Smoked Salmon Salad before we left for the Thanksgiving break, in an attempt to use up what we had in the refrigerator.
Although the salad we ended up with and ate for dinner may not have followed the measurements in the recipe exactly, it was still a wonderful, tasty combination of ingredients.
ASPARAGUS AND SMOKED SALMON SALAD – FAYETTEVILLE PILATES AND BARRE
1/2 cup pecan pieces
2 heads red leaf lettuce, rinsed and torn (I had arugula in the refrigerator, so thats what I used)
1/2 cup frozen green peas, thawed
1/4 pound smoked salmon, cut into 1 inch chunks
1/4 cup olive oil (I added less)
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
a couple of anchovies
Bring a pot of water to a boil. Place asparagus in the pot, and cook for 5 minutes, just until tender. Drain and set aside.
Place the pecans in a skillet over medium heat. Cook for 5 minutes, stirring frequently, until lightly toasted.
In a large bowl, toss together the asparagus, pecans, lettuce or arugula, peas and salmon.
In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, pepper and anchovies. Toss with the salad or serve on the side.
Recipe adapted from Allrecipes