Serves: 6
Total Calories: 247

Mustard Vinaigrette:
2 tablespoons Dijon style mustard
1 teaspoon salt
Freshly ground pepper to taste
2 tablespoons red wine vinegar
1/2 cup olive oil
* See note below.
2 pounds fresh asparagus cooked
2 heads red leaf lettuce red tipped leaf lettuce cleaned and chilled
2 tablespoons parsley minced fresh
1 tablespoon green onion minced
Garnish:
2 ounces mozzarella cheese sliced, cut in julienne strips
2 eggs hard-cooked and sieved

* Place all ingredients into blender and mix well. Set aside. Cut 2 inches from tips of cooked asparagus set aside. Cut remainder of asparagus into 1-inch pieces set aside. Tear chilled lettuce into bite-size pieces. Toss together lettuce, the 1-inch pieces of asparagus, parsley, and green onions. Pour 1/3 dressing over asparagus tips and let marinate 30 minutes. Just before serving, toss lettuce mixture with remainder of dressing. Divide this onto 6 to 8 individual plates, place tips in center, arrange cheese in spokes over asparagus tips, and sprinkle with sieved egg.

Nutritional Facts:

Serves: 6
Total Calories: 247
Calories from Fat: 186

More Recipes from the Fresh from the Garden Cookbook:
Asparagus-Cheese Salad
Beet And Tuna Salad
Catalina Salad
Cucumber-Ricotta Salad Mold
Dilled Cucumber Salad With Yogurt
Fruited Cabbage Slaw
Layered Salad
Leaf Lettuce And Mandarin Salad
Marinated Coleslaw
Marinated Green Beans
Marinated Zucchini Salad
Molded Tomato Salad
Spinach Salad With Bacon And Apple
Tomatoes Vinaigrette