Savory Ham and Asparagus Salad with Quinoa and Lemon Vinaigrette Dressing
1 cup chopped ham
1 cup sprouted and cooked quinoa
1 lb. asparagus, ends trimmed, tips intact and spears cut into 1-inch pieces, raw
1/3 cup sliced almonds
1/3 cup thinly sliced scallions
1 pkg. butter lettuce
1/4 cup packed fresh mint leaves, finely sliced
1/4 tsp. salt and pepper
Dash Cayenne pepper
Combine ham and asparagus with cooked quinoa. Toss with enough vinaigrette to coat all of the ingredients, about 1/4 cup. Add sliced almonds, scallions, mint leaves, and spices. Toss again. Add more salt, pepper and vinaigrette to taste.
Vinaigrette Dressing
3 tbsp. lemon juice
1 tbsp. apple cider vinegar
1 tsp. Dijon mustard
1 tsp. maple syrup
1/4 tsp. fine sea salt
1/4 tsp. pepper
1/4 cup extra-virgin olive oil
Whisk together all ingredients. Slowly add olive oil, whisking constantly.
