Raspberry & Balsamic Vinaigrette- 150g Creative Gourmet frozen Raspberries, defrosted
- 1 tbs boiling water
- 1 tbs white balsamic vinegar
- 2 tbs extra virgin olive oil
- Salt and ground black pepper
Salad- 2 bunches asparagus, trimmed
- 100g snow peas, trimmed
- 1 baby cos lettuce, trimmed and leaves separated
- 2 sticks celery, thinly sliced diagonally
- 2 green onions (shallots), finely sliced diagonally
- 400g smoked chicken breast, skin and fat removed, thinly sliced
- 2 tbs toasted pine nuts
| Raspberry & Balsamic Vinaigrette- To make raspberry & balsamic vinaigrette, combine raspberries and boiling water in a heatproof bowl. Mash with a fork. Strain mixture through a sieve into a bowl to remove seeds. Discard seeds
- Add vinegar and oil to sieved raspberries. Season with salt and pepper to taste. Whisk to combine. Set aside
Salad- Bring a large frying pan of water to the boil over medium-high heat. Add asparagus and cook for 2 minutes. Add snow peas and cook for 1 minute. Drain, refresh in cold water and pat dry with paper towel
- Arrange lettuce, asparagus, snow peas, celery, green onions and smoked chicken on serving plates Drizzle with dressing, sprinkle with pine nuts and serve
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