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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I saw a similar recipe in a cookbook in San Francisco. When I got home I made the salad from what I remembered, then made some changes, and this is what I came up with. Ingredients:
3 cups asparagus, sliced diagonally into 1 inch pieces |
1 cup jicama, diced into 1/2 inch pieces |
1 red pepper, diced into 1/2 inch pieces |
5 green onions |
1/4 cup white wine vinegar |
2 tablespoons onions, minced |
2 teaspoons basil, dried |
1 tablespoon salad oil |
1 tablespoon dijon mustard |
1 teaspoon sugar |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper sauce |
Directions:
1. Cook asparagus briefly (about 3-4 minutes) in a small amount of boiling, salted water. Cook only until still a bit crisp. Drain and put into a salad bowl. Chill for about an hour before continuing.
2. Add remaining salad ingredients.
3. Combine dressing ingredients and shake well. Pour over salad and serve.
4. This might be good with some chopped red pepper or a bit of French Fried Onion Rings crushed on top. The dressing might need a bit of sugar added.
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