TLC Cooking "Salmon, Asparagus & Orzo Salad"

Salmon Asparagus Orzo Salad

Salmon, Asparagus & Orzo Salad

YIELD Makes 4 to 6 servings
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INGREDIENTS

1	(8-ounce) salmon fillet
1	cup uncooked orzo pasta
8	ounces asparagus spears, cut into 2-inch lengths (about 1-1/2 cups), cooked
1/2	cup dried cranberries
1/4	cup sliced green onions
3	tablespoons extra-virgin olive oil
1	tablespoon white wine vinegar
1‑1/2	teaspoons Dijon mustard
1/2	teaspoon salt
1/8	teaspoon black pepper

PREPARATION:

Prepare grill for direct grilling. Grill salmon on oiled grid over medium coals about 10 minutes per inch of thickness or until opaque. Remove from grill; cool. Flake salmon into bite-size pieces.
Meanwhile, cook orzo according to package directions, omitting salt; drain and cool.
Combine salmon, orzo, asparagus, cranberries and green onions in large bowl. Whisk together olive oil, vinegar, mustard, salt and pepper in small bowl until well blended. Pour over salmon mixture; toss until coated. Chill 30 minutes to 1 hour.

This recipe appears in: Salads

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