| Watkins Asparagus Salad with Raspberry Vinaigrette
8 ounces of fresh asparagus, cleaned
1 small Head lettuce
1/4 cup of coarsely chopped hazelnuts
1/4 cup of crumbled Bleu cheese
1/3 cup of vegetable oil
1/4 cup of red wine vinegar
2 1/2 tablespoons of white sugar
1/2 teaspoon of WATKINS Raspberry Extract
1/4 teaspoon of WATKINS garlic powder
1/8 teaspoon of WATKINS Royal Pepper
Fresh raspberries |
|
Lettuce should be rinsed, patted dry and torn. Asparagus, cleaned and trimmed. You need just enough raspberries to garnish, or you can skip them if you want. Steam or poach asparagus until crisp-tender; chill thoroughly. Arrange lettuce in a large serving bowl or on individual plates. Slice asparagus diagonally into 1-inch pieces. Arrange attractively on top of lettuce. Top with hazelnuts and Bleu cheese. Combine remaining ingredients, mix well. Drizzle over salad before serving. Optional: Top with raspberries. Formatted for MM by Diana Eichman. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
|
