Recipe

Maple-Pesto Salmon Salad with California Golden Raisins and Toasted Pine Nuts (Pignoli)

Submitted by: Shannon Kohn, Simpsonville, SC Honorable Mention - Soups/Salads/Sides Category Coast-to-Coast Recipe Contest

Pile asparagus spears, hearts of palm and California raisins to towering heights and top with grilled salmon.

Details

Serves:

INGREDIENTS

3 tbsp. white balsamic vinegar
1 tbsp. extra virgin olive oil
1 tbsp. good-quality maple syrup
2 tsp. prepared basil pesto

12 to 15 thin asparagus spears, blanched or lightly steamed
1 c. California golden raisins
1 can (7.75-ounce) hearts of palm, drained and coarsely chopped
1 tbsp. chopped fresh basil

4 large red lettuce leaves
1 lb. salmon steak, divided into 4 pieces
2 tbsp. toasted pine nuts (pignoli), coarsely chopped

PROCEDURE

Whisk vinegar, olive oil, maple syrup and pesto together in bottom of a large mixing bowl. Reserve 2 tablespoons. Cut asparagus spears into 1-inch pieces and add to bowl with raisins, hearts of palm and basil. Toss to coat and combine. Cover and chill for at least 1 hour.

To serve, brush salmon with reserved dressing and let stand about 30 minutes. Place one red lettuce leaf on each of 4 individual salad plates. Divide chilled salad and spoon on top. Quickly grill or broil salmon and arrange on top of salads. Sprinkle with pine nuts.

Note: Even better with additional vinaigrette on the side.

Nutrition Information (per serving)

Calories 410(26% from fat); Total Fat 13g (sat 2g, mono 0g, poly 0g); Cholesterol 75mg; Protein 35g; Carbohydrates 44g; Fiber 5g; Iron 0mg; Sodium 360mg; Calcium 0mg