Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Cubed red potatoes
4 c (1-inch) diagonally sliced
--asparagus
1/4 ts Salt
1/4 ts Pepper
1 1/2 lb Salmon filet
2 ts Vegetable oil
8 c Gourmet salad greens
4 tb Sliced green onions
8 Cherry tomatoes, quartered
2 tb Balsamic vinegar
2 tb Pesto basil sauce (such as
--Pesto Sanremo)

Place potatoes in a large saucepan; cover with water, and bring to a
boil. Reduce heat; simmer 12 minutes. Add asparagus; cook 3 minutes
or until potatoes are tender. Drain.

Sprinkle salt and pepper over salmon. Heat oil in a medium nonstick
skillet over med-high heat. Add salmon; cook 4 minutes on each side
or until fish flakes easily when tested with a fork. Flake salmon
into chunks; set aside. Discard skin.

Combine salmon, potato mixture, salad greens, green onions, and
tomatoes in a bowl. Combine vinegar and pesto; drizzle over salad,
and toss gently.

Per serving: 506 cal, 22 g fat (39%), 46 g pro, 356 mg sod,

Reprinted from Cooking Light Magazine, September 1996.

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