Prepare Green Herb Vinaigrette: Blend olive oil, lemon juice, fresh dill, chives, Dijon mustard, and honey in a blender until smooth; set aside.
Recipe
Author
Hy-Vee Balance Magazine
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Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| Green Herb Vinaigrette | ||
| ⅓ c. | Hy-Vee Select olive oil | |
| 2 tbsp. | fresh lemon juice | |
| ⅓ c. | fresh dill | |
| ⅓ c. | fresh chives, chopped | |
| 1 tsp. | Hy-Vee Dijon mustard | |
| ½ tsp. | Hy-Vee honey | |
| Salad | ||
| ½ | (5 oz) package spring salad mix | |
| 3 | asparagus spears | |
| ¼ | bulb fennel, cored and thinly sliced | |
| 1 | radish, thinly sliced | |
| 1 | (5 oz) fillet steamed skinless salmon, flaked | |
| 2 tbsp. | Hy-Vee chopped walnuts | |
Things To Grab
- Blender
- Salad spinner
- Vegetable peeler
- Large bowl
Directions
- Wash and dry salad mix in a salad spinner. Peel asparagus into thin strips with a vegetable peeler.
- Combine salad mix, asparagus, fennel and radish in a large bowl. Drizzle salad with 2 tbsp Green Herb Vinaigrette and toss to coat. Reserve remaining vinaigrette for another use.
- Serve salad with salmon. Top with walnuts.
Nutrition facts
Servings
510 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 100mg
- Sodium: 180mg
- Total Carbohydrates: 12g
- Protein: 42g
Daily Values
0%
Vitamin A 180%
0%
Vitamin C 90%
0%
Iron 40%
0%
Calcium 15%