Salmon Salad With Pears
|For creamy parsley honey dressing|
|Mayonnaise/Salad dressing||3⁄4 Cup (12 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Buttermilk/Plain yogurt||2 Tablespoon|
|Chopped fresh parsley/1 teaspoon dried parsley flakes||2 Tablespoon|
|Dry mustard||1 Teaspoon|
|Lemon juice||1⁄4 Teaspoon|
|Frozen baby lima beans||9 Ounce (1 Package)|
|Sliced zucchini||2 Cup (32 tbs)|
|Pears/Apples||2 Medium, sliced (About 2 Cups)|
|Canned salmon||16 Ounce, drained, flaked (1 Can)|
|Spinach leaves/Lettuce leaves||4|
In small bowl using wire whisk, blend all dressing ingredients.
Cook lima beans as directed on package.
Drain; rinse with cold water.
Arrange lima beans, zucchini, pears and salmon on each of 4 to 6 spinach lined plates.
Spoon dressing over salads; garnish as desired.