Super Foods Salad With Chive Vinaigrette

From: Chef Lisa Hemenway, Fresh, Santa Rosa, CA. Yield: 4 entrée servings.

8 cups mixed salad greens, in small pieces
1 lb. salmon fillet, poached
1½ cups fresh asparagus sliced into 1-inch pieces
1 cup fresh blueberries
½  cup almonds or walnuts, toasted
as needed for garnis

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