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taste buds
recipe of the month California Wine Country Salad Serves 6
1 pkg (10 oz) mixed salad greens ¾ cup red pepper, cut into strips 1 bunch fresh asparagus, trimmed ¾ cup olives, sliced in half ½ cup toasted pine nuts 1 cup marinated artichoke hearts, quartered ½ cup Bleu Cheese Crumbles ½ cup Litehouse Balsamic Vinaigrette 2 cups shredded rotisserie chicken or cooked salmon (optional)
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Break asparagus into 1 ½” pieces. Add ¼ cup water; cover and microwave 3 minutes. Immediately drain and put in bowl of ice water to stop cooking. In a flat pasta bowl, toss salad greens with red pepper, asparagus, olives, pine nuts, artichokes and Litehouse® dressing. Toss gently; top with Bleu Cheese Crumbles and chicken or salmon. If desired.
Recipe provided by Litehouse, Inc. 1109 North Ella Avenue, Sandpoint, Idaho 208.263.7569 | www.litehousefoods.com
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