Spring Salmon Salad AND Sunshiny Lemon Bread

Here's a wonderful main dish with a sweet/tart treat:
(4 servings)

Springtime Salmon Salad:
1 can (11 oz.) mandarin oranges, undrained
3 cups cut fresh asparagus (1" pieces)
1&1/2 cups hearts of palm*, cut into 1/4" rings
1/2 cup slivered almonds, toasted
1/2 cup frozen petite* peas
3/4 lb. smoked salmon fillet, flaked
1 package (5 oz.) spring mix salad greens
1/2 cup red onion*, cut in thin slices
1/4 cup EVOO
2 T. fresh* lemon juice
1 t. Dijon mustard
1/2 t. sea* salt
1/4 t. freshly ground* pepper
1/8 t. garlic powder*

Drain oranges, reserving 1/4 cup juice. Set oranges aside. In a small saucepan, bring 2 cups water to a boil. Add asparagus; cover and boil for 3 mins. Drain and immediately place in an ice water bath to stop cooking. Drain and pat dry. In a large bowl, toss the salad greens, asparagus, oranges, onions, almonds, peas, and hearts of palm. Divide among four chilled* salad plates. Top with salmon. In a small bowl, whisk the dressing ingredients and reserved juice; drizzle over salads. Serve with warm lemon bread.

Sunshiny Lemon Bread:
(12 servings)
Preheat oven to 350
1/2 cup butter, softened
1 cup sugar
2 eggs
2&1/2* T. fresh* lemon juice
1 T. grated lemon peel
1&1/2 cups flour
1 t. baking powder
1/3 t. sea* salt
1/2 cup 2% milk
Glaze:
1/2 cup confectioners' sugar
2 T. lemon juice

In a large bowl, cream butter and sugar until light and fluffy. Beat int he eggs, lemon juice and peel. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. Pour into a greased 8"x4" loaf pan. Bake for 45 mins. or until a toothpick inserted near the center comes out clean. Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack, and serve warm.

You CAN do it today, and make it FUN!!

Love,

MM