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    ASP: Asparagus Salad & Lemon Vinaigrette


    Source of Recipe


    "Vegetarian Gourmet, Spring 1995"

    * Exported from MasterCook *

    Asparagus Salad & Lemon-Mustard Vinaigrette

    Recipe By :
    Serving Size : 8 Preparation Time :0:00
    Categories : Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 pounds asparagus
    1 red bell pepper -- roasted, peeled &
    -- cut into strips
    ***VINAIGRETTE***
    1/4 cup olive oil
    2 tablespoons lemon juice
    1 teaspoon Balsamic vinegar
    1 tablespoon Dijon mustard
    salt & pepper -- to taste

    Wash and bend asparagus discarding the tough ends that break off. Cut diagonally into three-inch pieces. Fill a large pot with water & bring to a rolling boil. Cook asparagus for 2 minutes. Drain & rinse in cold water. Place with pepper strips in a large serving bowl & set aside.

    VINAIGRETTE: Whisk oil, lemon juice and vinegar in a bowl. Stir in mustard, salt and pepper. Pour over the asparagus and bell pepper and toss to coat. Serve at room temperature.

    Posted by Mark Satterly, Fidonet Intercook Conference, 8/29/95


    Source:
    "Vegetarian Gourmet, Spring 1995"

    S(>From the MC recipe database of):
    "Judi Mae Phelps (judimae@earthlink.net)"

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