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Nutrition information coming soon.
COMBINE mustard, red wine vinaigrette, orange juice and sugar in bowl; set aside.
GRILL salmon on a well-greased grill over medium heat for 12 to 15 min. until opaque in center, turning and basting once with 1/3 cup of the dressing.
ARRANGE greens on 4 serving plates. Top each with 1/4 cup onions, 1 salmon fillet, and a few asparagus spears. Drizzle remaining dressing over salads. If desired, garnish with orange segments and sliced almonds.