ASPARAGUS and SMOKED SALMON SALAD

ASPARAGUS and SMOKED SALMON SALAD

1 lb. fresh asparagus, trimmed and cut into 1-in. pieces
½ cup pecans, broken into pieces
2 heads red leaf lettuce, rinsed and torn
½ cup frozen green peas, thawed
¼ lb. smoked salmon, cut into 1-inch chunks
¼ cup olive oil
2 tbsp. lemon juice
1 tsp. Dijon mustard
½ tsp. salt
¼ tsp. pepper

Bring a pot of water to a boil. Place asparagus in the pot and cook 5 minutes, just until tender. Drain, and set aside.

Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.

In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas and salmon.

In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt and pepper. Toss with the salad or serve on the side.

Yield: 8 servings.