| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | Vegetables | 10 | Servings |
INGREDIENTS
| 1 1/2 | lb | Asparagus |
| 1 | Yellow Bell Pepper; cut in thin strips | |
| 8 | oz | Corn; Canned, drained |
| 12 | oz | Artichoke Hearts; drained & halved |
| 1/4 | c | Tomatoes; diced |
| 1/4 | c | Black Olives; sliced |
| 1/2 | c | Olive Oil |
| 1 1/4 | tb | Red Wine Vinegar |
| 1 | ts | Dijon Mustard |
| 1 | ds | Salt |
| 1 | ds | Pepper |
| 1/4 | ts | Paprika |
| 1 | ds | Tabasco Sauce |
INSTRUCTIONS
Recipe By : Karen Mack Heat enough water to cover asparagus and then add asparagus. Reduce heat to medium and simmer 2 1/2 minutes. Drain and rinse under coll water. Pat dry. Cut into 1 1/2" pieces. Mix oil, wine vinegar, mustard, salt, pepper, paprika and Tabasco in a jar with a lid and shake it to mix. Put all vegetables together in a bowl and pour dressing over. Toss gently. Cover and refrigerate. Can make 1 day in advance. NOTES : Use fresh asparagus or green beans. Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Nov 29, 1998, converted by MM_Buster v2.0l.
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