Asparagus and Smoked Salmon Salad

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup pecans, broken into pieces
• 2 heads red leaf lettuce, rinsed and torn
• 1/2 cup frozen green peas, thawed
• 1/4 pound smoked salmon, cut into 1 inch chunks
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.

Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.

In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.

In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.