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Lovers Salmon Salad

12 to 16 cooked asparagus spears, well trimmed
1/2 small peeled, sliced avocado
1 can (7 3/4 oz.) Salmon, drained and chunked, or 1 cup cooked, chunked Salmon
red or green leaf lettuce leaves


Arrange lettuce leaves on individual salad plates. Arrange 3 to 4 asparagus spears over green in shape of fan on each plate; arrange avocado slice and 1/4 of the Salmon at the base of each fan. Top each salad with Easy Blender Bearnaise Sauce, or, for dieters, garnish with lemon wedges and offer freshly ground black pepper.





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