| Marinated Asparagus Salad
Marinade:
1/3 cup of sugar
1/2 cup of salad oil
2/3 cup of white wine vinegar
1/8 teaspoon of salt
1/8 teaspoon of pepper
1/2 medium onion chopped
1/2 medium green pepper finely chopped |
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Dressing:
1/3 cup of mayonnaise
1/3 cup of sour cream (yogurt)
1/8 teaspoon of dill weed
Lettuce leaves
Partially cook asparagus, removing it at the crisp tender stage. Plunge it in cold water to stop cooking. Drain and place in dish. Combine ingredients for marinade and pour mixture over asparagus. Refrigerate several hours or overnight. To serve, lift asparagus from marinade and place on lettuce leaves. Combine mayonnaise, sour cream (or yogurt) dill weed and 3 TBSP. of reserved marinade. Mix well. Spoon dressing over asparagus. Serves 6 to 8. |
