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Recipe:
Asparagus SaladAsparagus, olives, mint, bell pepper, and onion - a nice mix for a
summer salad.
| Yield |
6 servings |
| Time |
10 minutes |
| Tools |
- large bowl
- whisk
- wooden spoon
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| Ingredients |
- ¼ c lemon juice
- ¼ c olive oil
- 20 kalamata olives, chopped
- 1/3 c fresh mint, chopped
- 1½ pounds asparagus, steamed and cut into 1-inch pieces
- 1 red bell pepper, finely chopped
- small red onion, finely chopped
- salt
- pepper
- optional garnish: crumbled goat cheese
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| Directions |
Whisk together lemon juice, olive oil, olives, and mint, then toss with
remaining ingredients. Top with goat cheese and serve at room temperature or
chilled. |
| Notes |
In the original recipe, the asparagus is halved lengthwise, and the bell
pepper and onion are thinly sliced. I
find that arrangement, while lovely, is kind of awkward to eat, which is
why I just chop everything up.
Adapted
from Entertaining for a Veggie Planet, by Didi Emmons, in which it's
called "Asparagus Slaw" and calls for the vegetables to be in much
larger pieces (e.g., the asparagus is only halved lengthwise, rather
than cut into bite-sized pieces). I find it's a bit nicer with
everything chopped up and mixed together.
Buy it: Amazon.com | Amazon.co.uk
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Laura K. Lawless
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