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Farmer ’s Market Summer Vegetable Salad with Grilled Salmon

KraftSummer-Vegetable-Salad-with-Grilled-Salmon

INGREDIENTS

  • 8 1/4 lbs (3.75 kg) skinless salmon fillets, cut into 155 g portions
  • 3 cups (750 mL) pure KRAFT Refrigerated Ranch Dressing,divided
  • 3 lbs (1.4 kg) new potatoes,cut in half, steamed
  • 2 5/8 lbs (1.3 kg) seedless cucumbers,seeds removed and cut into
  • large dice
  • 3 lbs (1.4 kg) fresh corn kernels,steamed, shocked
  • 1 1/8 lbs (510 g) fresh broccoli florets, steamed and shocked
  • 1 7/8 lbs (850 g) fresh green beans,cut into thirds, steamed and shocked
  • 1 7/8 lbs (850 g) fresh yellow beans,cut into thirds, steamed and shocked
  • 2 1/4 lbs (1 kg) fresh lima beans,steamed and shocked
  • 1 1/2 lbs (675 g) radishes, sliced
  • 4 1/2 lbs (2 kg) grape tomatoes,cut in half
  • 2 1/4 lbs (1 kg) baby arugula

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 fl akes easily with fork.

Combine 1/4 cup (60 mL) of each vegetable and tomatoes in medium sauté pan. Stir in 11/2 T (25 mL) dressing. Sauté on medium-high heat until heated through.

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

1 salad (620 g) each.

YIELD: 24 SERVINGS

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