A recipe that's literally health in a bowl--Asparagus Salmon Salad.
I picked up the recipe from a cookbook called Simply Colorado--one time when I was visiting in that great state of Colorado. The line of recommendation that appeared under the title read, "Attractive salad that's ready in minutes."
All that is true. It assembles lightning quick--a good mini-meal to put together, for example, when you get home from Sunday church and want to get food on the table quickly. With both vegetables and the fish in the salad, you really don't need to serve it alongside anything else, since it works as an entree. (We did, however, heat up some Renie's Cheesy Potatoes--in a few days I'll be sharing the recipe for that good dish.)
What I failed to say was that the salad, when assembled, looks and tastes as though it is something you might be served in a fancy, upsale restaurant.
To the basic ingredients I added a sprinkling of Swiss cheese on top. With just me and Hubby under our roof, Asparagus Salmon Salad lasted for two dinners and a lunch.
In it we got our quota of salmon, spinach, and tomatoes--those oft-touted power foods--for the week, so I felt virtuous, plus the dish is so colorful and attractive, I felt as though I was a master chef--all over an entree that can be put together in under 20 minutes from start to finish.
Asparagus Salmon Salad
1 tablespoon olive oil
1/2 cup rice vinegar
1 teaspoon Dijon mustard
1/4 teaspoon dried whole thyme
1/4 teaspoon salt (we use salt substitute)
3/4 pound fresh or frozen whole asparagus
1 can (6 3/4 ounces) salmon, drained and flaked, or leftover salmon (I baked a fresh salmon filet in the oven for about 15 minutes to use as my salmon ingredient)
2 tomatoes, cut in wedges
freshly ground pepper
shredded Swiss cheese
In a jar combine oil, vinegar, mustard, thyme, and salt; shake vigorously. Chill. Steam asparagus until tender (about 3-5 minutes); cool. Line salad plates with lettuce leaves. Arrange asparagus spears, salmon, and tomato wedges on lettuce. Drizzle dressing over top; season with pepper. Sprinkle shredded Swiss cheese on top. Chill until ready to serve.