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Roasted Salmon and Lentil Salad with Mustard Vinaigrette

Book Information

GFF Magazine: Gluten-Free Forever, Issue No. 7, Spring 2016
Page: 64

Ingredients

Baby Lettuce
Bay Leaf
Champagne Vinegar or White Wine Vinegar
Dijon Mustard
Egg Yolk
Fresh Tarragon
Lemon Juice
Lentils
Olive Oil
Radish
Salmon Fillet