Grilled Salmon Salad With Raspberry Vinaigrette

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Details

12 Ingredients

• 1/4 cup walnut halves (1 oz.)
• 12 asparagus spears (8 to 10 oz. total) or broccoli florets (1 in. wide and 3 in. long)
• 4 pieces (4 oz. each) boned salmon fillet
• Spice rub (recipe follows)
• 3 heads (8 oz. each) Belgian endive
• 2 cups mixed baby salad greens, rinsed and crisped
• 1 dozen cherry tomatoes (1 in. wide; 8 oz. total), rinsed, stemmed, and halved
• 1/2 cup chopped red onion
• Raspberry vinaigrette (recipe follows)
• 1 cup raspberries, rinsed
• 1/2 cup shelled cooked fresh or thawed frozen soybeans (see notes)
• 4 pumpernickel rolls