Warm Salmon Salad

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

Original recipe makes 4 Servings



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. Posted to MM-Recipes Digest V3 #240 Date: Mon, 2 Sep 1996 23:21:00 -0700 From: Julie Bertholf

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