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. Asparagus and Smoked Salmon Salad Go to recipes By Stonyfield American SaladsThere 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. Ready In: 30 mins Level: Easy Prep: 15 mins Cook: 15 mins Yields: 6 Servings Print RecipeIngredients3 T champagne vinegar1/2 t Dijon mustard1 t minced shallot1 t grated lemon zest3/4 t kosher salt1/4 t Freshly ground pepper1 t chopped fresh dill2 t chopped fresh chives (divided)1/4 c olive oil1 c Stonyfield Organic Low Fat Plain Yogurt 3 slices 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 greens16 oz smoked salmon (two 8oz packages, cut into strips)6 hard boiled eggs cut in wedgesdirectionsDressingStep 1In mixing bowl, add vinegar, mustard, shallot, lemon zest, salt, pepper, dill, and chives. Slowly whisk in olive oil. Then whisk in yogurt and refrigerate.Step 2Preheat 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.Step 3In a serving bowl arrange frisee, add croutons, salmon, field greens, asparagus, and eggs. Drizzle salad with yogurt dressing and sprinkle with remaining chives.