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Prep time: 20 minutes, Serve 4-6 2 pounds green beans, cleaned, blanched, & drained 1 cup zucchini, sliced into 1/4" moons 1 cup squash, sliced into 1/4" moons 3/4 cup red bell pepper, 1/4" x 3" strips 5 oz. smoked salmon, 1" pieces 1/4 cup roasted garlic cloves 1/4 cup dried cranberries 1/2 cup spicy glazed pecans, medium dice 1/4 tsp. black pepper 1/4 cup fresh dill, minced 3/4 cup Annie’s Naturals raspberry vinaigrette dressing 1. Measure the green beans, zucchini, squash, and red bell pepper into a mixing bowl. 2. Add the smoked salmon, roasted garlic, cranberries, pecans, black pepper and dill. Toss to combine. 3. Add the dressing and toss to coat. Refrigerate salad until chilled. 4. Serve as a side dish, or as a topping to fresh field greens. ©2002 Henry's Market Markets, Inc. |
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