Items you can prep ahead (optional) Bake the salmon Boil potatoes + blanch asparagus Boil eggs Chop and wash lettuce Make the dressing Substitutions: To make vegetarian: substitute the salmon with marinated beans To make vegan: see above + skip the egg Use any spring or seasonal veggie in place of the asparagus and tomatoes Storage: Store leftovers in an airtight container in the fridge Salmon: up to 4 days in the fridge Potatoes + asparagus: 5-7 days in the fridge Boiled eggs: up to 7 days in the fridge Lettuce: up to 7 days in the fridge (store in a large container or ziploc bag lined with paper towel) Dressing: up to 7 days in the fridge Leftovers + Repurposing: The leftover/repurposing options here are endless
The options may be chosen on the product page $299.00 USD Experience the celestial dance on this exquisite scarf, featuring a captivating solar and lunar print
Angel Maternity
Peanut Chili Vinaigrette: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame chile oil, honey, water, lime, garlic, red pepper flakes and black pepper
If you guys are newer to following along, you may not know that I grew up right outside of Philly and use every and any excuse to get back down there