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Yield: Serve 4 to 6
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| An easy to make salad that can be served alone or as a stunning side dish. |
RECIPE INGREDIENTS
| 2 pounds green beans, cleaned, blanched, & drained |
| 1 cup zucchini, sliced into 1/4 inch moons |
| 1 cup squash, sliced into 1/4 inch Moons |
| 3/4 cup red bell pepper, 1/4-by-3-inch strips |
| 5 ounces smoked salmon, 1 inch pieces |
| 1/4 cup roasted garlic cloves |
| 1/4 cup dried cranberries |
| 1/2 cup spicy glazed pecans, medium dice |
| 1/4 teaspoon black pepper |
| 1/4 cup fresh dill, minced |
| 3/4 cup Annie’s Naturals raspberry vinaigrette dressing (found at Wild Oats Markets) |
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DIRECTIONS
Measure the green beans, zucchini, squash, and red bell pepper into a mixing bowl. Add the smoked salmon, roasted garlic, cranberries, pecans, black pepper and dill. Toss to combine.
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Add the dressing and toss to coat. Refrigerate salad until chilled. Serve as a side dish, or as a topping to fresh field greens.
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Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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