Category : Salads
Author : Marcia
Hits : 3216
Date : 03/09/2009
SALAD: 2 cups (2-inch) diagonally cut asparagus 4 cups torn butter lettuce (or red leaf) 2 cups thinly sliced Gala appleDRESSING: 1/4 cup (1 oz) crumbled blue cheese 2 Tbs chopped fresh parsley 2 Tbs white vinegar 1 Tbs water 1 tsp granulated sugar 2 tsp Dijon mustard 1 tsp extra-virgin olive oil 1/4 tsp salt 1/4 tsp freshly ground black pepper
1. Combine dressing ingredients in a small bowl, stirring with a whisk.2. Cook asparagus in boiling water for just 1 minute. Drain and rinse under cold running water; drain. Combine asparagus, lettuce, and apple in a large bowl. Drizzle with vinaigrette; toss gently to coat.
Good-quality buttercup squash will be firm, heavy for its size and have an even cream color.
Avoid product that has soft spots, dull and wrinkled (...)
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