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Asparagus, Hot Peppers And Pollock Salad https://www.metro.ca/userfiles/image/recipes/salade-asperges-poivrons-goberge-3482.jpg PT15M PT02M PT17M
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.
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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
Asparagus, Hot Peppers  And  Pollock Salad

Asparagus, Hot Peppers And Pollock Salad

Rate this recipe
7 Votes
  • Lactose-free
6
servings
0:15
Preparation
0:02
COOKING
0:17
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 lb
    (225 g)
    fresh asparagus, trimmed and slice lengthways
  • 4 cups
    (1 L)
    lettuce spring mix
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    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

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    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


    ORGANIC ROMAINE HEARTS

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    3 PK, PRODUCT OF U.S.A.


    ATTITUDE SALADS

    ATTITUDE SALADS

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    128 - 142 g PRODUCT OF CANADA SELECTED VARIETIES


  • 1
    red hot pepper, diced
  • 1
    yellow hot pepper, diced
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    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


  • 1/2 cup
    (125 mL)
    pollock blend crabe flavoured
  • Dressing:


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    HELLMANN'S DRESSING

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    475 ml SELECTED VARIETIES OR 3.49 EA.


  • 2 tsp.
    (10 mL)
    Dijon mustard
  • 2 tsp.
    (10 mL)
    maple syrup
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    905 g OR TABLE SYRUP 710 ml SELECTED VARIETIES, OR 4.49 EA.


  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
  • 2 Tbsp.
    (30 mL)
    olive oil
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    750 ml - 1 L SELECTED VARIETIES


  • 1/2 tsp.
    (2 mL)
    sesame oil
Imprimer ma sélection

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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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