Salmon Melon Asparagus Salad

Ingredients

• 3 (4 oz. each) salmon filets
• 1 teaspoon Gluten Free Cajun seasoning or blackened seasoning blend
• 3/4 lb. DOLE® Asparagus, cut into 3-inch pieces
• 1-1/2 pkg. (7.5 oz.) DOLE Spring Mix
• 1-1/2 cups cantaloupe, cut into 1/2-inch pieces
• White Balsamic Vinaigrette (recipe below)

Directions

1. Rub salmon filets with Cajun seasoning, place on rack.  Broil on medium 7 minutes or until desired doneness.  
2. Boil 3 cups water in saucepan, add asparagus and cook for 4 minutes.  Drain and chill until cool.    
3. Combine spring mix, asparagus and cantaloupe in large bowl.  Toss with white balsamic vinaigrette to evenly coat.  

White Balsamic Vinaigrette:  Whisk together 3 tablespoons white balsamic vinegar, 3 tablespoons olive oil and 1/4 teaspoon ground mustard in cup until blended.