Not only does my inspiration come from seasonal ingredients at the market or in the garden, they also come from the refrigerator. This recipe evolved from some leftover buttermilk from one of my daughter's baking projects. Sure you can go the pancake route or add buttermilk to a myriad of baked goods but I was in the mood for a salad and that asparagus in the refrigerator needed to get used up too. I turned to my pantry staples for the other dressing ingredients, white balsamic adds a nice sweet complement to the smoked salmon and the horseradish sauce gives it a little kick.

Asparagus & Smoked Salmon Salad with Buttermilk Dressing

Inspired by the Seasons

For Dressing:

1 c buttermilk
1/4 c olive oil
1/4 c white balsamic dressing
1 tsp smoky horseradish sauce
1/4 tsp salt

Combine above ingredients in a lidded jar and shake until combined.

For Salad:

4 c mixed greens
1 lb asparagus cut into 1" pieces
1/4 c slivered almonds
6 oz smoked salmon broken up into bite sized pieces

Steam asparagus for 2-3 minutes, rinse under cold water and set aside.

In a large bowl add greens, asparagus and almonds and toss with the dressing, starting with half of the dressing until coated to desired amount. Serve immediately. Any leftover dressing would be great added to potatoes or a cucumber salad.