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Bitter Greens And Asparagus With Poppy Seed Dressing

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Ingredients
  Asparagus spears 24
  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
Directions

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.

Recipe Summary

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

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