Spring Salmon Salad

Hard cooked eggs tossed with chopped tomato, cooked asparagus tips, thinly sliced red onion, yellow bell pepper strips. Salad is spooned onto red leaf lettuce and topped with flaked salmon. Salmon is drizzled with dressing prepared from extra-virgin olive oil, balsamic vinegar, water, Dijon mustard and crushed garlic.

Ingredients -

1 medium head Red Lettuce, rinsed, dried, torn into pieces
2 Hard Cooked Eggs
2 medium Vine-Ripe Tomatoes
1 cup cooked Asparagus Tips
1 small Red Onion, thinly sliced
1 small Yellow Pepper, cut into strips
1 (7.5 ounces) can Pink Salmon

Vinaigrette:
1 tablespoon Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
2 tablespoons Water
5 1/2 teaspoons Dijon Mustard
1 Garlic Clove, crushed

Preparation:

1. Divide the red lettuce between 4 plates.

2. Remove the egg yolk and chop the eggs.

3. Chop the tomato into wedges.

4. Thinly slice the onion and cut the pepper into strips.

5. Combine the egg, tomato, asparagus, onion and pepper and arrange on top of the lettuce.

6. Drain salmon and flake on top of the salad.

7. Whisk together the olive oil, vinegar, water, mustard and garlic in a small bowl until emulsified.

8. Drizzle over the salad and serve.

Salmon Tips -

Vegetables

Use bamboo or wooden skewers, or a grilling basket to grill small vegetable pieces from falling through the grill. Soak bamboo or wooden skewers 30 plus minutes in cold water before using, to prevent them from burning.

Salmon Tips -

Grilling Fruit

When grilling fruit, brush pieces with melted butter or drizzle with light oil during grilling to keep the fruit from sticking to grill grate and add a little extra flavor.

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