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Asparagus And Salmon Salad
Ingredients:
1 lbs. Asparagus, cut into fourth’s on diagonal
1 Sweet Onion, thinly sliced and cut into quarters
1C Fresh Red Raspberries
1/2C Raspberry Vinaigrette, more or less
1T Extra Virgin Olive Oil
4 Baby White Potatoes, boiled and sliced in fourth’s
Preparation: Cook asparagus until tender; cool. Coat salmon with oil, salt and pepper; grill over medium-high heat until desired doneness; remove and cool slightly. On platter, arrange vegetables and separate salmon, place over vegetables and drizzle with vinaigrette. Garnish with red raspberries.
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