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B.C. Asparagus and Smoked Salmon Salad With Chive Vinaigrette

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1962
Energy (kCal)638.28
Carbohydrates (g)0.261
Total fats (g)72.0438
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Partially fill a large frying pan with water. Bring to a boil over high heat. | 2. Fill a bowl with ice water. | 3. In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus. | 4. Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels. | 5. Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white wine vinegar 1 tablespoon - - - -
    dijon mustard 1/2 teaspoon - - - -
    salt 1/4 teaspoon - - - -
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    chive 2 tablespoons snipped 1.8 0.261 0.1962 0.0438
    asparagus 1 bunch - - - -
    mesclun 8 cups - - - -
    salmon 12 slices smoked - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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