0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Salads, Appetizers, Vegetables 8 Servings

INGREDIENTS

1 lb Fresh asparagus*
2 cn (16 oz. each) white asparagus, drained,chilled
Lettuce leaves
Tarragon Cream Dressing
1 Small cucumber, sliced
Pimiento strips
1/2 c Vegetable oil
3 tb Tarragon wine vinegar
1 tb Whipping cream
1 tb Minced onion
1/4 ts Dried tarragon leaves
Dash salt
Dash pepper

INSTRUCTIONS

TARRAGON CREAM DRESSING
Salad:  Cook fresh asparagus in boiling water until crisp-tender, 2 to 3
minutes.  Drain; rinse with cold water and drain.  Refrigerate until
chilled.
Arrange green and white asparagus on lettuce on salad plates or serving
platter. Make dressing; spoon over salads.  Garnish with sliced cucumber
and pimiento.  *2 packages (10 oz each) frozen asparagus can be used. Cook
according to package directions; drain and chill. Yield: 8 servings.
Dressing:  Shake all ingredients in covered jar.  Yield: 3/4 cup. Typed in
MMFormat by cjhartlin.msn@attcanada.net  Source: Four Seasons Cookbook.
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Apr 2,
1999

A Message from our Provider:

“Our God is an *_AWESOME_* God!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?