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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A tart lemon-pepper dressing accents this colorful vegetable combination. Mom doesnât always add the asparagus spears, but I think the steamed stalks make it twice as good.Emma Rea, Columbia, South Carolina Ingredients:
1/4 cup olive oil |
2 tablespoons lemon juice |
2 teaspoons cider vinegar |
2 teaspoons honey |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
1/2 pound sliced fresh mushrooms |
1/2 medium sweet red pepper, julienned |
2 celery ribs, julienned |
3 tablespoons minced chives |
4 lettuce leaves |
8 asparagus spears, cooked and drained |
2 tablespoons chopped hazelnuts |
Directions:
1. For dressing, in a small bowl, whisk the first six ingredients. In a large bowl, combine the mushrooms, red pepper, celery and chives. Drizzle with dressing and toss to coat. Refrigerate until serving.
2. Place lettuce on salad plates; top with asparagus and mushroom mixture. Sprinkle with hazelnuts. Yield: 4 servings.
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