"This is one of our favorites! A truly fabulous, tasty salad!"
INGREDIENTS
* 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
* 1/2 cup pecans, broken into pieces
* 2 heads red leaf lettuce, rinsed and torn
* 1/2 cup frozen green peas, thawed
* 1/4 pound smoked salmon, cut into 1 inch chunks
* 1/4 cup olive oil
* 2 tablespoons lemon juice
* 1 teaspoon Dijon mustard
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
DIRECTIONS
1. Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.
2. Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
3. In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.
4. In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.
