"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Fort Morgan Salad Recipe

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Fort Morgan Salad image
Robert Dirr

 

This recipe for Fort Morgan Salad, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucy Younger Ledbetter
Added: Saturday, March 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup apple cider vinegar or rice vinegar
2/3 cup sugar
6 large ripe tomatoes
1 large onion
4 - 5 stalks fresh asparagus

Directions:
Directions:
Combine vinegar and sugar in a serving bowl and mix. Bring a pot of water to a rolling boil. Drop the asparagus into the water for about 30 seconds. Remove and set aside. Drop the tomatoes into the boiling water for 10 seconds each. Remove and set aside. When the tomatoes have cooled, discard the loosened peels. Slice the tomatoes into crescents, and place into the dressing, removing the stems and tops. Shave the onion into thin slices, and divide into rings. Add to the bowl. Slice asparagus into one inch slices and place into the bowl. Refrigerate for 1 - 2 hours and serve.

 

 

 

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