Asparagus Salad

10 Servings

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Asparagus Salad Ingredients

1 1/2 lb Asparagus	1 1/4 tb Red Wine Vinegar
1 Yellow Bell Pepper; cut in	1 ts Dijon Mustard
8 oz Corn; Canned, drained	1 ds Salt
12 oz Artichoke Hearts; drained &	1 ds Pepper
1/4 c Tomatoes; diced	1/4 ts Paprika
1/4 c Black Olives; sliced	1 ds Tabasco Sauce
1/2 c Olive Oil

Instructions for Asparagus Salad

Recipe By : Karen Mack Heat enough water to cover asparagus and then add asparagus. Reduce heat to medium and simmer 2 1/2 minutes. Drain and rinse under coll water. Pat dry. Cut into 1 1/2" pieces. Mix oil, wine vinegar, mustard, salt, pepper, paprika and Tabasco in a jar with a lid and shake it to mix. Put all vegetables together in a bowl and pour dressing over. Toss gently. Cover and refrigerate. Can make 1 day in advance. NOTES : Use fresh asparagus or green beans. Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Nov 29, 1998, converted by MM_Buster v2.0l.

Main Ingredient: AsparagusCuisine: Uncategorized