Avocado-Asparagus Salad

From Recidemia English
Revision as of 07:10, 21 March 2011 by Carrolbot (talk) (clean up, removed: {{Wikifiedrecipe}})
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search

Description

Ingredients

Directions

Snap off tough ends of asparagus. Place asparagus in boiling water; let stand 2 minutes. Drain and cool.

Arrange salad greens on individual plates; top evenly with asparagus, avocado, tomato, and Onion. Drizzle with oregano Vinaigrette.

Makes 6 servings.

oregano Vinaigrette:

1/4 cup fresh lemon juice

1 garlic clove

1 tablespoon capers, drained

cup loosely packed oregano leaves

1/2 cup olive oil

Process first 4 ingredients in a blender until smooth, stopping to scrape down sides. Turn blender on high; gradually add oil in a slow, steady stream. Chill if desired. Makes about 2/3 cups.


Other Links

See also