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Make the vinaigrette by whisking the garlic, honey, lemon juice, lemon zest, vinegar, olive oil and salt and pepper.
Thinly slice the raw asparagus on the bias and toss with 2-3 tablespoons of the vinaigrette in a medium bowl and let sit for 5 minutes.
To assemble the salad, start with a base of the green leaf lettuce and mixed greens.
Layer the marinated asparagus over the greens.
Top with the fresh mint and toasted walnuts and serve with the lemon vinaigrette.
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.