Asparagus and Smoked Salmon Salad
There is something so refreshing about a crisp salad on a warm spring day. It feels good to eat a light and refreshing meal after the heavy, hearty dishes of winter. This can either be a starter or a light lunch.
|1||tsp||grated lemon zest|
|1⁄4||tsp||Freshly ground pepper|
|1||tsp||chopped fresh dill|
|2||tsp||chopped fresh chives (divided)|
|1||c||Stonyfield Organic Low Fat Plain Yogurt|
|3||slice||brioche bread (crusts trimmed and cubed)|
|2||lb||asparagus (2 bunches, woody ends snapped off and discarded)|
|1||head||frisee lettuce (cored, washed, and torn into bite sized pieces)|
|4||c||of mixed baby greens|
|16||oz||smoked salmon (two 8oz packages, cut into strips)|
|6||hard boiled eggs cut in wedges|
In mixing bowl, add vinegar, mustard, shallot, lemon zest, salt, pepper, dill, and chives. Slowly whisk in olive oil. Then whisk in yogurt and refrigerate.
Preheat oven to 375°. Place cubed bread on sheet pan and toast until golden brown, flipping bread half way through to toast evenly (about 8-10 minutes). In a large pot, bring water, seasoned with salt, to a boil. Add Asparagus and cook until tender (about 4-5 minutes). Remove asparagus and plunge into ice water to stop asparagus from cooking. Slice asparagus in thirds.
In a serving bowl arrange frisee, add croutons, salmon, field greens, asparagus, and eggs. Drizzle salad with yogurt dressing and sprinkle with remaining chives.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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