Ingredients4 salmon fillets with skin (1 lb./450 g)
1/2 lb. (225 g) fresh asparagus spears, trimmed
2 Tbsp. olive oil
8 cups baby spinach leaves
1 smallcucumber, sliced, quartered
3/4 cup sliced radishes
4 green onions, sliced
2 navel oranges, sectioned
1/2 cupKraft Catalina Dressing
Make It
HEAT barbecue to medium-high heat.
BRUSH fish and asparagus with oil. Grill 4 min. on each side or until fish flakes with fork and asparagus is crisp-tender. Remove from barbecue; cut asparagus into 1-inch lengths.
COVER 4 large plates with spinach; top with next 4 ingredients.
DRIZZLE dressing over salads; top with salmon and asparagus.
BRUSH fish and asparagus with oil. Grill 4 min. on each side or until fish flakes with fork and asparagus is crisp-tender. Remove from barbecue; cut asparagus into 1-inch lengths.
COVER 4 large plates with spinach; top with next 4 ingredients.
DRIZZLE dressing over salads; top with salmon and asparagus.
kraft kitchens tips
Substitute
Substitute 1 small pink grapefruit for the oranges.
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