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Asparagus Toss

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Ingredients
  Fresh asparagus 1 Pound, cut into 2-inch pieces
  Salad oil 1⁄2 Cup (8 tbs)
  Chopped canned beets 1⁄4 Cup (4 tbs)
  White wine vinegar 2 Tablespoon
  Lemon juice 2 Tablespoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Bottled hot pepper sauce 4 Drop
  Torn iceberg lettuce 5 Cup (80 tbs)
  Sliced celery 1 Cup (16 tbs)
  Hard cooked egg 1 , chopped
  Sliced green onion 1⁄4 Cup (4 tbs)
Directions

Cook asparagus in boiling salted water 8 to 10 minutes or till just tender; drain.
Chill.
To make dressing, in screw-top jar combine salad oil, beets, vinegar, lemon juice, sugar, salt, paprika, dry mustard, and hot pepper sauce.
Cover and shake well to mix.
Chill.
In salad bowl combine chilled asparagus, lettuce, celery, egg, and green onion.
Pour dressing over salad.
Toss to coat vegetables.
Garnish salad with additional sliced canned beets, if desired

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1297 Calories from Fat 1058

% Daily Value*

Total Fat 120 g184.4%

Saturated Fat 7.4 g37.2%

Trans Fat 2 g

Cholesterol 241.7 mg80.6%

Sodium 2232.1 mg93%

Total Carbohydrates 48 g15.9%

Dietary Fiber 18.1 g72.4%

Sugars 27.3 g

Protein 22 g44.5%

Vitamin A 181% Vitamin C 106.9%

Calcium 27.2% Iron 77.4%

*Based on a 2000 Calorie diet

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Asparagus Toss Recipe