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Asparagus Vinaigrette |
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Serves: 6
Print this Recipe
I love to cook and especially enjoy trying new recipes. I took a cooking class and discovered this delightful salad. It's nice for a spring luncheon with the fresh taste of the asparagus, parsley and chives drizzled with a zesty dressing.
Marcy Fechtig
Burnt Prairie, Illinois
1-1/2 cups olive oil or vegetable oil
1/2 cup cider or white wine vinegar
2 teaspoons Dijon style mustard
1/2 teaspoon salt
1/8 teaspoon pepper
3 to 4 radishes, sliced
1/4 cup chopped green peppers
3 tablespoons dill pickle relish
1 tablespoon chopped fresh parsley
1 tablespoon snipped fresh chives
2 pounds fresh asparagus spears, cooked and drained
Lettuce leaves
3 hard-cooked eggs, sliced
2 medium tomatoes, cut into wedges
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In a bowl, whisk together the first five ingredients. Add radishes, green pepper, relish, parsley and chives. Place asparagus in a glass dish; pour dressing over asparagus. Cover and chill at least 4 hours or overnight. To serve, arrange the lettuce on a serving platter; remove asparagus from dressing with a slotted spoon and arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing.
© Copyright Reiman Publications, 1993-1997
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