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CATALINA Grilled Salmon Salad

CATALINA Grilled Salmon Salad recipe
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prep time
15 min
total time
23 min
makes
4 servings, 1/4 recipe (383 g) each
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What You Need

4 salmon fillets with skin (1 lb./450 g)
1/2 lb. (225 g) fresh asparagus spears, trimmed
2 Tbsp. olive oil
8 cups baby spinach leaves
1 small cucumber, sliced, quartered
3/4 cup sliced radishes
4 green onions, sliced
2 navel oranges, sectioned
1/2 cup Kraft Catalina Dressing

Make It

HEAT barbecue to medium-high heat.

BRUSH fish and asparagus with oil. Grill 4 min. on each side or until fish flakes with fork and asparagus is crisp-tender. Remove from barbecue; cut asparagus into 1-inch lengths.

COVER 4 large plates with spinach; top with next 4 ingredients.

DRIZZLE dressing over salads; top with salmon and asparagus.

kraft kitchens tips

Substitute
Substitute 1 small pink grapefruit for the oranges.
K:58212v1ec:123686

use what's on hand

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