Have leftovers from last night's grilled salmon fest? Use them to top this delicious dinner salad. Have leftover cooked green beans, too? Toss those in as well.

12 asparagus stalks cut into 3-inch pieces
4 cups shredded romaine lettuce
2 cooked skinless salmon fillets (each about 4 ounces)
4 small cooked red potatoes, quartered
2 plum tomatoes, quartered
2 large hard-cooked eggs, quartered
¼ cup sliced pitted Kalamata olives (optional)
2 scallions, both white and light green parts, trimmed and thinly sliced
2 teaspoons drained capers (optional)
3 tablespoons fresh lemon juice
2 or 3 tablespoons olive oil
2 teaspoons Dijon mustard
1 clove garlic (optional), minced
1 ½ teaspoons fresh tarragon leaves, chopped, or ½ teaspoon dried tarragon
Salt and black pepper

  1. Steam the asparagus until crisp-tender, 4 to 6 minutes, depending on the thickness. Pat dry with paper towels.
  2. Divide the lettuce leaves between 2 plates and place a salmon fillet on top of each. Surround the salmon with the steamed asparagus and the potatoes, tomatoes, eggs and olives, if using, dividing them equally between the 2 plates. Top the salmon with the scallions and capers, if using, dividing them equally.
  3. Place the lemon juice, olive oil, mustard, garlic, if using, and tarragon in a small bowl and whisk to mix. Season with salt and pepper to taste. Spoon the dressing over the salads.

Serves 2

Nutrition Info:
1 portion provides:

Protein: 1 serving plus
Vitamin C: 2 servings
Green leafy and yellow vegetables and fruits: 2 servings
Fat: 1 serving if made with 1 tablespoon oil; 1 ½ if made with 2