Asparagus, Hot Peppers And Pollock Salad

Asparagus, Hot Peppers  And  Pollock Salad
  • 6 servings
  • 0:15 Preparation
  • 0:02 Cooking
  • 0:17 Total Time

Ingredients

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  • 1/2 lb
    (225 g)

    fresh asparagus, trimmed and slice lengthways

  • 4 cups
    (1 L)

    lettuce spring mix

  • 1

    red hot pepper, diced

  • 1

    yellow hot pepper, diced

  • 1/2 cup
    (125 mL)

    pollock blend crabe flavoured

  • Dressing:

  • 2 tsp.
    (10 mL)

    Dijon mustard

  • 2 tsp.
    (10 mL)

    maple syrup

  • 2 Tbsp.
    (30 mL)

    balsamic vinegar

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1/2 tsp.
    (2 mL)

    sesame oil

Preparation

In a bowl of salted boiling water, cook the asparagus in a microwave oven for 2 minutes at the highest setting or until it is soft but still crunchy.

Run under cold water and sponge well.

In a small bowl, mix well the mustard, maple syrup, balsamic vinegar, olive oil and sesame oil.

In a large serving bowl, place the tossed lettuce, asparagus, hot peppers and pollock. Pour on the salad dressing and mix gently. Serve.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007