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Main dishes

Salmon & Asparagus Kabobs on Salad Greens

photo by:kraft
Celebrate asparagus season with these easy-to-make kabobs, made with salmon, yellow peppers and papaya and served on a bed of salad greens.
time
prep:
20 min
total:
30 min
servings
total:
4 servings

What You Need

1
lb.  skinless salmon fillets, cut into 1-inch pieces
1
cup  cut-up fresh asparagus spears (1-inch lengths)
1
cup  yellow pepper chunks (1 inch)
1
cup  fresh papaya chunks (1 inch)
1/2
cup  KRAFT Creamy French Dressing
4
cups  tightly packed torn mixed salad greens

Make It

HEAT grill to medium heat.

THREAD fish onto 8 skewers alternately with asparagus, peppers and papaya. Place in shallow dish.

POUR dressing over kabobs; turn to evenly coat. Refrigerate 10 min. to marinate. Drain; discard marinade.

GRILL kabobs 5 min. on each side or until fish flakes easily with fork. Serve over salad greens.

Kraft Kitchens Tips

Cooking Know-How
If using wooden skewers, soak them in warm water for 30 min. before using to prevent them from burning on the grill.
Substitute
Substitute 3 cups hot cooked rice for the salad greens.
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