Asparagus salad


1 lb asparagus, 1″ pieces
1 lb ravioli, mushroom or cheese
2 bn spinach leaves; fresh, tender, washed, dried
1 cup feta cheese, crumbled
1 sm red pepper, roasted, diced
3 sm endive, belgian, cut in rings
1/4 cup vinegar, raspberry
1/2 cup oil, walnut
1 tbsp mustard, prepared
1/2 cup walnuts
sea salt to taste
pepper, black, to taste
thyme sprig leaves

How to prepare

Drop the asparagus into boiling water and cook until tender. Chill in cold water. Cook the ravioli for 6 to 7 minutes or according to the package directions, until tender and drain. Combine these two ingredients with the spinach, feta, red pepper and endive in a lg bowl. Whisk together vinegar oil and mustard. Season to taste with the salt and pepper and stir in the walnuts and thyme. Pour this dressing over the asparagus mixture and toss
yield: 5 servings

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