Smoked Salmon Asparagus Salad with Cranberry Dressing
Yield: 4 servings Ingredients: 1/4 cup Dan-D-Pak Dried Cranberries, coarsely chopped 1 Tbsp capers, drained and chopped 2 tsp honey 2 tsp balsamic vinegar 1
Ingredients
- 1/4 cup Dan-D-Pak Dried Cranberries, coarsely chopped
- 1 Tbsp capers, drained and chopped
- 2 tsp honey
- 2 tsp balsamic vinegar
- 1 garlic clove, minced
- 2 Tbsp olive oil
- Pinch sea salt and freshly ground pepper
- 2 lbs (1 bunch) asparagus, trimmed
- 150 g cold smoked salmon slices
- 1/3 cup sour cream
- 1 large, ripe avocado, sliced
Preparation
- Combine cranberries, capers, honey, vinegar, garlic, oil and salt and pepper in a small saucepan
- Stir over medium heat until warm
- Let stand for 15 minutes to allow the cranberries to soften
- Blanch asparagus in a large saucepan of boiling salted water for 2 minutes or until bright green
- Drain immediately, place asparagus in a bowl of iced water
- Let stand about 10 minutes or until cool, drain.
Cooking Instructions
- Add asparagus and cranberry to the same bowl
- Add dressing and toss to combine
- Arrange asparagus on 4 serving plates, drizzle with dressing
- Top with smoked salmon, some sour cream, avocado, more sour cream and smoked salmon
- Garnish with chives and dill if desired
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