Salmon, Asparagus & Green Bean Salad

This is leftover Broiled Salmon. I steamed some asparagus and green beans and put it all on a bed of mixed baby greens.  You could use any kind of vegetables you happen to have on hand. Also, you can use any fresh herbs you like in the dressing below. Serve it with a bone dry French Provençal rosé.


Fresh Herb Vinaigrette

1/8 cup white balsamic vinegar
1/2 Tbs Dijon mustard
1/4 tsp salt
1/8 tsp pepper
1/4 cup olive oil
1/4 cup fresh parsley, dill, or chives, finely chopped

In medium bowl, with wire whisk, mix vinegar, Dijon, salt, and pepper until mixed. In thin, steady stream, whisk in oil until blended. Whisk in herb.

If not using dressing right away, cover and refrigerate up to 1 day. Mix well before serving.


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