Asparagus Salad Recipe
Summary
Ingredients
1/4 lb. spinach
1 head romaine lettuce
10 asparagus, raw
1/2 head red cabbage
1/2 cup celery, sliced
1/2 cucumber, peeled and sliced
1/2 cup Lemon French Dressing
Directions
Rinse greens.
Break into bite-size pieces.
Place in plastic bag or tightly covered container.
Store in refrigerator 4 to 6 hours or overnight to crisp.
Wash asparagus spears and cut into 2 in. (5 cm) pieces.
Shred cabbage as for coleslaw; remove all hard pieces.
Just before serving, carefully pat greens dry on towel.
Place all ingredients in wooden bowl.
Toss lightly to coat all ingredients with Lemon French Dressing.
Break into bite-size pieces.
Place in plastic bag or tightly covered container.
Store in refrigerator 4 to 6 hours or overnight to crisp.
Wash asparagus spears and cut into 2 in. (5 cm) pieces.
Shred cabbage as for coleslaw; remove all hard pieces.
Just before serving, carefully pat greens dry on towel.
Place all ingredients in wooden bowl.
Toss lightly to coat all ingredients with Lemon French Dressing.
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