Bitter Greens And Asparagus With Poppy Seed Dressing
|Belgian endive heads||1 3⁄4 Pound, sliced into 1 inch pieces (6 Small Pieces)|
|Watercress||4 Cup (64 tbs), trimmed|
|Loosely packed arugula leaves||3 Cup (48 tbs)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Unsweetened apple juice||1⁄2 Cup (8 tbs)|
|Minced onions||1⁄4 Cup (4 tbs) (Red Colored)|
|Water||1⁄4 Cup (4 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Dijon mustard||4 Teaspoon|
|Poppy seeds||2 Teaspoon|
In a large skillet, bring 2" of water to a boil.
Add the asparagus and return to a boil.
Boil about 1 minute or just until the asparagus turns bright green.
Immediately drain and rinse with cold water to stop further cooking.
Chill in the refrigerator.
In a large bowl, combine the endive, watercress, arugula and mushrooms.
In a small bowl, stir together the juice, onions, water, vinegar, mustard and poppy seeds.