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Asparagus Toss

Chef.at.Home's picture
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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