CATALINA Grilled Salmon Salad

Ingredients

• 0.5 lb asparagus spears fresh trimmed
• 10 oz baby spinach leaves 
• 0.5 cup classic catalina dressing kraft
• 1 small cucumber sliced quartered
• 4  green onions sliced
• 2  navel oranges 
• 2 Tbsp olive oil 
• 0.8 cup radishes sliced
• 1 lb skin-on salmon fillets 

Equipment

• grill

Directions

1. Heat grill to medium-high heat.
2. Brush fish and asparagus with oil. Grill 4 min. on each side or until fish flakes easily with fork and asparagus is crisp-tender.
3. Remove from grill; cut asparagus into 1-inch lengths.
4. Cover 4 large plates with spinach; top with next 4 ingredients.
5. Drizzle dressing over salads; top with salmon and asparagus.