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Asparagus Vinaigrette Salad Recipe

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This recipe for Asparagus Vinaigrette Salad, by , is from Look to the Cornmeal; The Connor Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
lori connor
Added: Wednesday, October 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
! lb. Asparagus
2 firm, ripe tomatoes
1 can (14 oz.) Hearts of Palm, drained
1 medium onion, thinly sliced

Vinaigrette

2/3 cup Olive Oil
1 TB Lemon Juice
3 TB Red Wine Vinegar
2 TB Dijon Mustard
1 clove Garlic, minced
1 TB fresh Basil
1 TB chopped. fresh Parsley

Directions:
Directions:
Clean asparagus and bias cut into 2 in. pieces.
Put in pot of boiling water and boil for 3 minutes.
Drain and rinse with cold water.
Cut tomatoes into 8 or 12 wedges.
In serving bowl combine all ingredients, except for dressing.
Combine Vinaigrette ingredients in small bowl.
Toss with vegetables shortly before serving time.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
When asparagus is not available, fresh green beans may be substituted.

 

 

 

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