Side Pannel
Asparagus Salad
Ingredients List
- 1 1/2 lb Asparagus
- 1 Yellow Bell Pepper; cut in
- -thin strips
- 8 oz Corn; Canned, drained
- 12 oz Artichoke Hearts; drained &
- -halved
- 1/4 c Tomatoes; diced
- 1/4 c Black Olives; sliced
- 1/2 c Olive Oil
- 1 1/4 tb Red Wine Vinegar
- 1 ts Dijon Mustard
- 1 ds Salt
- 1 ds Pepper
- 1/4 ts Paprika
- 1 ds Tabasco Sauce
Directions
Recipe By : Karen Mack
Heat enough water to cover asparagus and then add asparagus. Reduce heat to
medium and simmer 2 1/2 minutes. Drain and rinse under coll water. Pat dry.
Cut into 1 1/2" pieces.
Mix oil, wine vinegar, mustard, salt, pepper, paprika and Tabasco in a jar
with a lid and shake it to mix.
Put all vegetables together in a bowl and pour dressing over. Toss gently.
Cover and refrigerate. Can make 1 day in advance.
NOTES : Use fresh asparagus or green beans.
Heat enough water to cover asparagus and then add asparagus. Reduce heat to
medium and simmer 2 1/2 minutes. Drain and rinse under coll water. Pat dry.
Cut into 1 1/2" pieces.
Mix oil, wine vinegar, mustard, salt, pepper, paprika and Tabasco in a jar
with a lid and shake it to mix.
Put all vegetables together in a bowl and pour dressing over. Toss gently.
Cover and refrigerate. Can make 1 day in advance.
NOTES : Use fresh asparagus or green beans.
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