Sunday, March 21, 2010

Salmon Pasta Salad

We served this for dinner last week when the weather was warm. This meal is so refreshing that it is a great way to welcome spring! (By the way--yes, the dressing does call for raw eggs. If that bothers you, use pasteurized eggs or try a purchased Caesar salad dressing.)


1 pound fresh or frozen salmon, poached and chunked
1 package (12 ounces) fettuccine, cooked and rinsed
1 pound fresh spinach, rinsed and cut into strips
1/2 cup slivered almonds
1/2 cup sliced green onions
4 ounces grated Parmesan cheese
2 tablespoons chopped parsley
Salt and pepper (to taste, if needed)


2 eggs
1 tablespoon white vinegar
1/3 cup lemon juice
2 teaspoons sugar
1/3 cup vegetable oil
1 tablespoon sweet basil
2 teaspoons crushed rosemary
1 1/2 teaspoons dry mustard
1 teaspoon salt
1 teaspoon dill weed
1 teaspoon grated lemon peel
1/2 teaspoon ground pepper
1/4 teaspoon tarragon

Combine all salad ingredients in a large bowl.

To prepare dressing, whip eggs in blender jar. Add vinegar, lemon juice, and sugar. With blender running, drizzle oil into egg mixture. Blend in remaining dressing ingredients. Pour over salad and toss to coat. Add salt and pepper if necessary. Chill.

Yield: 8 to 10 servings.

No comments:

Post a Comment