Ingredients

  • 1 pound asparagus (woody ends snapped off)
  • 4 heads Belgian endive (red or green, leaves separated)
  • 1 red onion (thinly sliced)
  • 12 ounces smoked salmon
  • 1/3 cup extra virgin olive oil
  • 1 lemon peel (finely grated and lemon juiced)
  • 2 tablespoons fresh dill (chopped)
  • 1 tablespoon capers (drained, rinsed and chopped)

Directions

  1. Bring a medium saucepan of salted water to a boil on high heat. Add asparagus and blanch for 30 seconds, or until bright green. Drain and refresh in iced water. Drain well. Halve lengthwise and cut into 2-inch lengths.
  2. Combine asparagus, endive and onion in a large bowl. Flake salmon over and toss gently to combine.
  3. For the dressing, whisk remaining ingredients in a small bowl. Season to taste. Just before serving, drizzle dressing over salad.
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NutritionView more

380Calories
Sodium78%DV1880mg
Fat32%DV21g
Protein45%DV23g
Carbs8%DV23g
Fiber72%DV18g

PER SERVING *

Calories380Calories from Fat190
% DAILY VALUE*
Total Fat21g32%
Saturated Fat3.5g18%
Trans Fat
Cholesterol20mg7%
Sodium1880mg78%
Potassium2030mg58%
Protein23g45%
Calories from Fat190
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber18g72%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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