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Recipe of the Month
Salads -
Asparagus Strawberry Salad
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| INGREDIENTS |
- 1/4 cup sugar
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2 tablespoons cider vinegar
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1 tablespoon poppy seeds
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1 1/2 teaspoons sesame seeds
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3/4 teaspoon grated onion
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1/4 teaspoon salt, optional
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1/8 teaspoon paprika
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1/8 teaspoon Worcestershire sauce
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1/4 cup vegetable oil
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1 pound fresh asparagus, trimmed
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1 pint fresh strawberries, sliced
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1/4 cup crumbled bleu cheese, optional
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| INSTRUCTIONS |
In a jar with a tight-fitting lid, combine sugar, vinegar, poppy seeds, sesame seeds, onion, salt (if desired), paprika, and Worcestershire sauce. Shake until sugar is dissolved. Add oil; shake well. Cover and refrigerate for one hour. In a skillet, cook asparagus in a small amount of water until crisp-tender, about six to eight minutes; drain well. Cover and refrigerate at least one hour.
Arrange asparagus and strawberries on a serving plate; sprinkle with cheese if desired. Pour dressing over all. |
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