Asparagus and Smoked Salmon Salad

August 22, 2017

 

 

Bring a pot of water to a boil. Place 1 lb fresh asparagus, trimmed and cut into 1 inch pieces in the pot, and cook 5 min, just until tender. Drain, and set aside. Place 1/2 cup pecans, broken into pieces in a skillet over med heat, stirring frequently, until lightly toasted. In a large bowl, toss together the asparagus, pecans, 2 heads red leaf lettuce, 1/2 cup frozen green peas, thawed, and 1/4 lb smoked salmon. In a separate bowl, mix 1/4 c olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp pepper. Toss with the salad or serve on the side.

Share on Facebook
Share on Twitter
Please reload

Search By Tags
Please reload

Recent Posts

April 30, 2020

Please reload

Archive
Please reload

ADDRESS

111 E. Water Street

Centreville, MD 21617

HOURS

Tue - Sat: 11am - 6pm

Sun: 12pm- 4pm

Monday: Closed

CONTACT

Call ahead for faster service: 410-758-3933
 

koneal@bayshoresteampot.com

FIND US

© 2017 by Bay Shore Steam Pot. Created using Wix.com