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Contributed
by:
Anonymous
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Ingredients:
- 1 tsp
lemon juice + 1 tsp of lemon zest
- 1
pinch each of dried thyme, dill and rosemary (or tarragon, Herbs
D'Provence, or whatever you like)
- 1 tsp
apple cider vinegar
- 1 tsp
Dijon mustard
- 1 T
extra virgin olive oil [9F]
- 16-24
spears asparagus, depending on size [1C]
- 6 oz
smoked salmon, lox style preferred [6P]
- 2
cups fresh raspberries [4C]
- sea
salt and fresh cracked pepper to taste
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Directions:
-
Boil several spears of asparagus (8-12) in salted water
until crispy tender, then place in a bowl of ice water
to stop the cooking process.
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Drain on paper towels and then place half on each plate
or in each lunch container.
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Place the thinly sliced smoked salmon lox right on top
of the asparagus.
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Take the vinegar, lemon juice and zest, mustard, and
dried herbs and whisk together in a small bowl.
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Slowly drizzle in olive oil while still whisking to
emulsify. Add salt and pepper to taste, if desired.
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Take a spoon and drizzle salmon and asparagus with 1 T
of vinaigrette to each salad.
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Add 1 cup of fresh raspberries to each salad and season
with fresh pepper.
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Chill overnight and enjoy at work, picnic or school.
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