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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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