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STRAWBERRY & ASPARAGUS

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Ingredients:
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons honey
- TICKLED PINK SALTOPIA Sea Salt 
- 2 cups (1-inch pieces) fresh asparagus
- 8 cups Romaine Lettuce
- 2 cups sliced fresh strawberries
*Sliced almonds or walnuts are optional

Directions:
In a small bowl whisk the lemon juice, oil, honey, and TICKLED PINK sea salt to taste. Set aside. Bring a small pot of water to a boil over medium heat. Add the asparagus and cook for 3 minutes. Remove and drain on a paper towel-lined plate. Put 2 cups lettuce onto a serving platter, top with strawberries and asparagus and drizzle with the vinaigrette. Finish with additional TICKLED PINK to taste and *add walnuts or almonds if you prefer.


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Copyright January, 2012.  SALTOPIA Infused Sea Salts®.  All Rights Reserved.