jglass
New member
Italian Spring Salad
Ingredients
18 asparagus spears, cooked to bright green & firm, chopped in 2-inch pieces
1/2 lb green beans, cooked & halved
6 artichoke hearts, cooked & sliced ( or canned artichokes, rinsed & drained)
3 tomatoes, peeled, seeded & quartered
1 cucumbers, peeled & thinly sliced
2/3 cup olive oil, extra-virgin
1/3 cup white wine vinegar
2 tablespoons fresh basil, chopped ( or any desired fresh herb)
salt and pepper
Directions
Place the first 5 ingredients in a salad bowl.
Put the oil, vinegar, salt, pepper & fresh herbs in a small jar and shake vigorously.
Drizzle as much of the viniagrette as you like over the salad and toss lightly.
Ingredients
18 asparagus spears, cooked to bright green & firm, chopped in 2-inch pieces
1/2 lb green beans, cooked & halved
6 artichoke hearts, cooked & sliced ( or canned artichokes, rinsed & drained)
3 tomatoes, peeled, seeded & quartered
1 cucumbers, peeled & thinly sliced
2/3 cup olive oil, extra-virgin
1/3 cup white wine vinegar
2 tablespoons fresh basil, chopped ( or any desired fresh herb)
salt and pepper
Directions
Place the first 5 ingredients in a salad bowl.
Put the oil, vinegar, salt, pepper & fresh herbs in a small jar and shake vigorously.
Drizzle as much of the viniagrette as you like over the salad and toss lightly.