Title: Asparagus Salad
Categories: Vegetables
Yield: 10 Servings

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

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.