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    You are in: Home / Recipes / Salmon Salad With Bright Spring Vegetables Recipe
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    Salmon Salad With Bright Spring Vegetables

    Salmon Salad With Bright Spring Vegetables. Photo by Cooks4_6

    1/1 Photo of Salmon Salad With Bright Spring Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    20 mins

    8 mins

    Kerfuffle-Upon-Wincle's Note:

    Modified from Southern Living, March 2013. Serve with Creamy Herb Dressing, or your favorite dressing. Easily make this an Asian salad, by serving with a sesame ginger-type dressing!

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    Units: US | Metric


    1. 1
      Preheat oven to 425°F.
    2. 2
      Snap off tough ends of asparagus. Cut asparagus into 1-inch-long pieces, and cook with sugar snap peas in boiling salted water ~ use 1/4 teaspoon salt in the water. Cook for 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water; drain.
    3. 3
      Sprinkle salmon with remaining 1/4 teaspoon salt and pepper; and bake in a Pyrex dish sprayed with cooking spray, for about eight minutes. Cool salmon for 5-8 minutes before adding to salad!
    4. 4
      Arrange lettuce, uncooked edamame, radishes, asparagus, sugar snap peas, and salmon on a serving plate.
    5. 5
      Drizzle with Creamy Herb Dressing or your favorite dressing. Make this Asian by adding a sesame ginger-type dressing!

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    Ratings & Reviews:

    • on August 08, 2013


      I had an average piece of salmon in the freezer and was looking for a nice salad recipe to use it up! This salad was a fantastic way to do so! I used Panera's Asian dressing instead of the one suggested.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2013



      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Salmon Salad With Bright Spring Vegetables

    Serving Size: 1 (511 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 318.9
    Calories from Fat 93
    Total Fat 10.3 g
    Saturated Fat 1.7 g
    Cholesterol 69.7 mg
    Sodium 528.4 mg
    Total Carbohydrate 17.5 g
    Dietary Fiber 8.8 g
    Sugars 4.4 g
    Protein 41.4 g

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