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Veggie Salad with Vinaigrette

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Submitted by: rpreitz

 

Fresh asparagus, tomatoes, hearts of palm and red onion served with a lemon and Dijon mustard vinaigrette.
 

Ingredients

  • 1 pound fresh asparagus
  • 3 firm ripe tomatoes
  • 1 14 oz can hearts of palm, drained and sliced
  • Thinly sliced red onion (1/4-1/2 cup)
  • Optional: chunks of mushrooms, crisp cooked green beans
  • Vinaigrette:
  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 3 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tbsp fresh basil, or 1 tsp dried
  • 1 tbsp fresh parsley, or 1 tsp dried
  • Salt and pepper to taste
  • Pinch of sugar

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Method

Clean asparagus. Bias cut asparagus into 2 inch pieces. Blanch in boiling water until tender crisp. Don't overcook. Cool immediately with cold water or ice water. Mix asaparagus with tomato cut into chunks, sliced hearts of palm, and onion. Whisk together vinaigrette ingredients. Cover vegetables with vinaigrette dressing and gently toss. Refrigerate or serve at room temperature.

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: rpreitz ()

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