Celebrate asparagus season with these easy-to-make kabobs, made with salmon, yellow peppers and papaya and served on a bed of salad greens.
What You Need
Original recipe yields 4 servings
1 lb. skinless salmon fillet s, 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
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Let's 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.
If using wooden skewers, soak them in warm water for 30 min. before using to prevent them from burning on the grill.
Substitute 3 cups hot cooked rice for the salad greens.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.