SALTOPIAsalts
Contact us:
  • HOME
  • SHOP
    • SUPER BOWL
    • SALE
    • Shop by Flavor
    • SIGNATURE LINE - infused sea salts
    • GENTLEMAN FARMER Line - Infused Sea Salts Boasting with Masculinity
    • CABARET Line - Infused Sea Salts with a Feminine Flare
    • ROCK MY WORLD Line - Infused Sea Salts Exploring the World
    • WITH COMPLIMENTS Line - Infused Sea Salts for Condiment Lovers
    • SWEET LIFE Line - Infused Sugar Cane
    • POPPING WITH FLAVOR Line - Popcorn & Snack Infused Sea Salts
    • SALT SNOBS
    • LOW-Sodium Seasonings
    • Naturally Harvested Sea Salts - Pure Sea Salts without Flavor Infusion
  • Sign UP!

SALADS


MENU:​​
​RECIPE OF THE WEEK

​APPETIZERS
BEEF
BREAKFAST
COCKTAILS
DESSERTS
DRESSINGS
FRUIT
LAMB
PASTA & RICE
PORK
POULTRY
SALADS
SALSAS
SAUCES
SEAFOOD
SOUPS & STEWS
VEGETABLES

STRAWBERRY & ASPARAGUS

Picture
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.


Back to Salads
Customer Service
Call us
​FAQ
Return & Shipping Policy
Company Information
About Us
Wholesale Requests
Donation Requests
Privacy Policy

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