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B.C. Asparagus and Smoked Salmon Salad With Chive Vinaigrette

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“From British Columbia, Canada comes this salad of delicate asparagus spears draped with smoked salmon to create a special starter salad you can assemble in just 12 minutes. Prepare dressing and asparagus the night before. Wrap asparagus in paper towels in a sealed plastic bag. It will keep in refrigerator overnight. Assemble salad as directed when ready to serve.”
READY IN:
12mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Partially fill a large frying pan with water. Bring to a boil over high heat.
  2. Fill a bowl with ice water.
  3. In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
  4. Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
  5. Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.

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