Farmer's Market Summer Vegetable Salad with Grilled Salmon

Farmer’s Market Summer Vegetable Salad with Grilled Salmon

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Yield: 4 servings, 1 salad (620 g) each

Ingredients	Weights	Measures
skinless salmon fillets, cut into 155-g portions	1 lb. [625 g]	– [-]
pure KRAFT Refrigerated Ranch Dressing, divided	4 oz. [115 g]	1/2 cup [125 mL]
new potatoes, cut in half, steamed	8 oz. [225 g]	1 cup [250 mL]
seedless cucumbers, seeds removed and cut into large dice	7 oz. [200 g]	1 cup [250 mL]
fresh corn kernels, steamed, shocked	8 oz. [225 g]	1 cup [250 mL]
freshs broccoli florets, steamed and shocked	3 oz. [85 g]	1 cup [250 mL]
fresh green beans, cut into thirds, steamed and shocked	5 oz. [140 g]	1 cup [250 mL]
fresh yellow beans, cut into thirds, steamed and shocked	5 oz. [140 g]	1 cup [250 mL]
fresh lima beans, steamed and shocked	6 oz. [170 g]	1 cup [250 mL]
radishes, sliced	4 oz. [115 g]	1 cup [250 mL]
grape tomatoes, cut in half	12 oz. [340 g]	1 cup [250 mL]
baby arugula	6 oz. [170 g]	1-1/2 qt. [1.5 L]

Instructions:

FOR each serving: Brush each salmon portion with 1 tsp. (5 mL) dressing. Refrigerate 15 min. or up to 2 hours. Grill salmon until it flakes easily with fork.

COMBINE 1/4 cup (50 mL) of each vegetable and tomatoes in medium saute pan. Stir in 1-1/2 Tbsp. (25 mL) dressing. Saute on medium-high heat until heated through.

COVER serving plate with 45 g arugula; top with vegetables and 1 salmon piece.

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