Maple-Pesto Salmon Salad with California Golden Raisins and Toasted Pine Nuts
Maple-Pesto Salmon Salad with California Golden Raisins and
Toasted Pine Nuts
Whisk vinegar, olive oil, maple syrup and pesto together in bottom of
a large mixing bowl. Reserve 2 tablespoons. Cut asparagus spears into
1-inch pieces and add to bowl with raisins, hearts of palm and basil.
Toss to coat and combine. Cover and chill for at least 1 hour.
To serve, brush salmon with reserved dressing and let stand about 30 minutes. Place one red lettuce leaf on each of 4 individual salad plates. Divide chilled salad and spoon on top. Quickly grill or broil salmon and arrange on top of salads. Sprinkle with pine nuts
Nutrition Facts (per serving)Calories 410 (26% from fat); Total Fat 13g (sat 2g, mono 0g, poly 0g);
Cholesterol 75mg; Protein 35g; Carbohydrates 44g; Fiber 5g; Sodium 360mg; Daily Values: Vitamin A 15%, Vitamin C 25%, Calcium 10%, Iron 25%.
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