SALADS
MENU: |
STRAWBERRY & ASPARAGUS
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. |