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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/4 cup white balsamic vinegar |
1 teaspoon garlic powder |
2 teaspoons paprika |
2 teaspoons prepared horseradish |
2 teaspoons honey |
2 teaspoons dijon mustard |
1/2 teaspoon olive oil |
1/2 teaspoon pepper |
1/2 pound fresh asparagus spears (about 9 spears) |
1 small yellow squash, sliced |
1 plum tomato, cut into wedges |
2 cups torn watercress |
1 tablespoon crumbled blue cheese |
Directions:
1. Combine first 8 ingredients in a jar; cover tightly, and shake vigorously. Chill thoroughly.
2. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Drain; let cool to room temperature.
3. Arrange asparagus, squash, and tomato on 2 watercress-lined salad plates. Sprinkle evenly with cheese. Drizzle vinegar mixture evenly over salads.
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