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Salmon, Asparagus & Orzo Salad
Salmon, Asparagus & Orzo Salad
Yield: Makes 4 to 6 servings
Ingredients:
1(8-ounce) salmon fillet
1cup uncooked orzo pasta
8ounces asparagus spears, cut into 2-inch lengths (about 1-1/2 cups), cooked
1/2cup dried cranberries
1/4cup sliced green onions
3tablespoons extra-virgin olive oil
1tablespoon white wine vinegar
1-1/2teaspoons Dijon mustard
1/2teaspoon salt
1/8teaspoon black pepper
Preparation:
1.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. 2.Meanwhile, cook orzo according to package directions, omitting salt; drain and cool. 3.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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