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Ingredients

• 1 8- to 10-ounce  fresh or frozen skinless, boneless salmon fillet or other fish fillet
• 1 recipe  Raspberry Vinaigrette (see recipe below)
• 6 ounces  dried penne pasta (about 2 cups)
• 1 cup  bias-sliced fresh asparagus spears
• 1 cup  fresh red raspberries or sliced fresh strawberries
•   Lettuce leaves (optional)
• 2   green onions, sliced

Description

For This Main-dish Salad Recipe, Toss A Raspberry Mustard Dressing With Cooked Pasta, Salmon, And Asparagus And Then Chill. At Serving Time, Add Fresh Raspberries For Color And Sweetness.

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