Salmon & Asparagus Salad

Featuring Paul Newman’s Own® Classic Dressing

Preparation time: 10 min
Cooking time: 8 mins
Serves: 2 as a main course

2 eggs
1 bunch asparagus, trimmed and cut into thirds
100g snap peas or snow peas
175g smoked salmon portion *
1 cup watercress sprigs
8 butter lettuce leaves, torn
2 tsp capers
1/3 cup Paul Newman’s Own Classic dressing


1. Cover 2 eggs with cold water. Bring to the boil and simmer for 5 minutes, then remove with a slotted spoon and cool under cold running water. Reboil water, then add asparagus and boil 2 minutes. Add snap peas and boil 1 minute longer. Drain and cool in iced water.

2. Peel eggs and cut into quarters. Break salmon into bite sized pieces. Place all ingredients, except for dressing into a bowl. Add dressing and gently mix until combined

* smoked salmon portions are thick cutlets of lightly smoked salmon sold in the chiller section of most supermarkets. If you prefer, use canned red salmon or smoked trout instead of smoked salmon portions

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