This delicious Asparagus and Smoked Salmon Salad with a yogurt dressing can either be a starter or a light lunch. There is something so refreshing about a crisp salad on a warm spring day. It feels good to eat a light meal after the heavy, hearty dishes of winter.

Asparagus and Smoked Salmon Salad

This delicious Asparagus and Smoked Salmon Salad with a yogurt dressing can either be a starter or a light lunch. There is something so refreshing about a crisp salad on a warm spring day. It feels good to eat a light meal after the heavy, hearty dishes of winter.

Ready In: 30 minutes

Level: Easy


Prep: 15 minutes

Cook: 15 minutes

Yields: 6 Servings

    Ingredients

  • 3 Tbsp champagne vinegar
  • 1/2 tsp Dijon mustard
  • 1 tsp minced shallot
  • 1 tsp grated lemon zest
  • 3/4 tsp kosher salt
  • 1/4 tsp Freshly ground pepper
  • 1 tsp chopped fresh dill
  • 2 tsp chopped fresh chives (divided)
  • 1/4 c olive oil
  • 1 c Stonyfield Organic Low Fat Smooth & Creamy Plain
  • 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 greens
  • 16 oz smoked salmon (two 8oz packages, cut into strips)
  • 6 hard boiled eggs cut in wedges

directions

Step 1

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.

Step 2

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.

Step 3

In a serving bowl arrange frisee, add croutons, salmon, field greens, asparagus, and eggs. Drizzle salad with yogurt dressing and sprinkle with remaining chives.

more DELISH TO DISH

make it with yogurt instead and SAVE!