Salmon, Asparagus & Orzo Salad the Editors of Publications International, Ltd.
Salmon, Asparagus & Orzo Salad
Makes 4 to 6 servings
|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|
|1/8||teaspoon black pepper|
- 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.
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