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Asaragus Seasonal Salad


Asaragus Seasonal Salad

Tamara Huron

Looking for the perfect fresh simple healthy salad for spring or Easter.  The ingredients blend together to create a winning combination.  Remember, when slicing fresh Chives, use scissors, this will keep their juices intact.


1 large bunch asparagus

2 (6 oz.) jars quarter & marinated artichoke halves

1 cup grape tomatoes cut in 1/2

A small handful fresh Chives, sliced

2 tsp. red wine vinegar

1 tsp. Dijon mustard

3 Tbsp. olive oil

Pinch of salt & pepper

1/2 tsp. agave nectar or 1 tsp. sugar


Snap off the tough ends of asparagus. Slice asparagus into 1 inch pieces. Bring a medium saucepan of water to a boil. Add asparagus and boil 1 minutes. Drain and rinse with cold water. In a medium bowl, whisk together red wine vinegar, mustard, olive oil, salt, pepper and sugar, In a large bowl, add asparagus, artichoke halves, tomatoes and Chives. Drizzle wit dressing and mix well. Refrigerate 1 hour for flavor to blend.

Serves 4 - 6

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