Ingredients
- 8 cup(s) salad greens washed & chilled
- 16 asparagus spear, frozen (cooked & chilled)
- 8 small new potato cooked & chilled
- 2 ripe
- 2 6 oz. Salmon steak (or fillets)
- 1/2 cup(s) parsley, fresh
- 1/2 tablespoon(s) white wine vinegar
- 1/2 teaspoon(s) Dijon mustard
- 1/4 cup(s) green onion chopped
- 1/4 teaspoon(s) tarragon, dried
- 1/8 cup(s) yogurt, lowfat plain
- 1/8 cup(s) mayonnaise, lowfat
- salt and pepper to taste
Cooking Instructions
* Note: Can substitute 2 cups of Green Beans
Salad: Store salad items, separately, in refrigerator, except for the tomatoes, which should be stored at room temperature.
Dressing: Combine parsley, vinegar, Dijon, onions, tarragon, yogurt and mayonnaise in a food processor or blender and whirl until pureed. Add salt and pepper to taste. Place in container and store in refrigerator.
Fish: Prepare for broiler: lightly oil and salt and pepper salmon. Store on a plate, covered with plastic wrap in the refrigerator.
Containers: Containers for all vegetables and Customer Plate
Serving Instructions
Cooking and heating instructions: Broil salmon. Cool to room temperature, about 10 minutes.
Assembly: Place salad greens, asparagus (or green beans), potatoes, and tomato (cut into wedges), on plates. Place salmon in center and drizzle with dressing.