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Recipe

August 22, 2013

What to eat now – raspberries – salmon penne salad with a raspberry vinaigrette

salmon-penne-salad-with-raspberry-vinaigrette
  • 1  8 – 10  ounce
    fresh or frozen skinless, boneless salmon fillet or other fish fillet
  • 1   recipe
    Raspberry Vinaigrette (see recipe below)
  • 6   ounces
    dried penne pasta (about 2 cups)
  • 1   cup
    bias-sliced fresh asparagus spears
  • 1   cup
    fresh red raspberries or sliced fresh strawberries
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  • Lettuce leaves (optional)
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  • 2
    green onions, sliced
Raspberry Vinaigrette
  • 1/4  cup
    raspberry vinegar
  • 2   tablespoons
    olive oil
  • 1   tablespoon
    honey mustard
  • 2   teaspoons
    sugar
  • 1
    minced clove garlic
  • 1/4  teaspoon
    ground black pepper

 

From recipe.com

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