Ekins Express

Asparagus and Smoked Salmon Salad
http://www.allrecipes.com/

Tasty! We had this for dinner tonight... loved it! I used leftover salmon from last night's dinner. Works great when you have lots of salad to use too. Very light and filling. And easy to make!

Ingredients:
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup pecans, broken into pieces
2 heads red leaf lettuce, rinsed and torn (I used Romaine)
1/2 cup frozen green peas, thawed
1/4 pound smoked salmon, cut into 1 inch chunks

1/4 cup olive oil
2 T. lemon juice (I doubled it)
1 t. Dijon mustard (I doubled it)
1/2 t. salt
1/4 t. pepper

Directions:
1. Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.
2. Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. (I added about 1/16 t. of butter and 1 T. of sugar for sweetness).
3. In a large bowl, toss together the asparagus, pecans, lettuce, peas, and salmon. (Or, just decorate each individual plate accordingly).
4. In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.