Asparagus and Smoked Salmon Salad on breast cancer

It feels good to eat a light and refreshing meal after the heavy, hearty dishes of winter. This can either be a starter or a light lunch.

Ingredients

3 tablespoons Champagne vinegar	1/4 cup olive oil
1/2 teaspoon Dijon mustard	1 cup organic low-fat plain yogurt
1 teaspoon minced shallot	3 slices brioche bread, crusts trimmed and cubed
1 teaspoon grated lemon zest	2 pounds (2 bunches) asparagus, woody ends snapped off and discarded
3/4 teaspoon kosher salt	1 head of frisee lettuce, cored, washed, and torn into bite-sized pieces
1/4 teaspoon freshly ground pepper	4 cups of mixed baby greens
1 teaspoon chopped fresh dill	2 8-ounce packages of smoked salmon (cut into strips)
2 teaspoons chopped fresh chives, divided	6 hard-boiled eggs, cut in wedges

Directions

For the dressing, in a mixing bowl, add vinegar, mustard, shallot, lemon zest, salt, pepper, dill, and chives. Slowly whisk in olive oil. Then whisk in yogurt and refrigerate.

Preheat oven to 375 F. Place cubed bread on sheet pan and toast until golden brown, flipping bread half way through to toast evenly (about 8-10 minutes). In a large pot, bring water, seasoned with salt, to a boil. Add asparagus and cook until tender (about 4-5 minutes). Remove asparagus and plunge into ice water to stop asparagus from cooking. Slice asparagus in thirds.

In a serving bowl, arrange frisee lettuce and add croutons, salmon, field greens, asparagus, and eggs. Drizzle salad with yogurt dressing and sprinkle with remaining chives. Makes 6 servings