1 Tbsp. Mrs. Dash® Chicken Grilling Blend
1 tsp. Dijon mustard
1/4 cup olive oil or vegetable oil
1/2 lb. asparagus spears
8 oz. new potatoes
1 red or yellow bell pepper (i used all three colors!)
5 oz. package Hearts of Romaine mix, or other variety
1/3 cup white wine vinegar
12 oz. salmon filet
Combine vinegar, oil, mustard and Mrs. Dash® Chicken Grilling Blend in a bowl and whisk until well blended. Reserve 1/4 cup of dressing.
Place potatoes in a cookie sheet spray lightly with cooking spray and bake or grill in a toaster oven until tender and golden, set aside.
Place fish, asparagus and bell pepper pieces in shallow dish. Pour 1/4 cup (60mL) dressing over, turn to coat salmon and vegetables.
Remove salmon and Grill or broil salmon for 6 minutes.
Grill vegetables for 5-6 minutes
Toss salad blend and vegetables with potatoes and reserved dressing in bowl. Line three individual plates with salad. Arrange salmon over each salad.