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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a salad that is also a great light dinner or lunch. Ingredients:
1/4 cup wine vinegar |
1 tablespoon parsley, chopped |
1/2 cup olive oil |
1 tablespoon dijon mustard |
1 teaspoon sugar |
1 teaspoon tarragon |
1/2 cup parmesan cheese, grated |
1 shallot, finely chopped |
2 cloves garlic, minced |
1/4 teaspoon tabasco sauce |
3 cups penne, cooked |
5 asparagus spears, cooked and diced |
2 hearts of palm, sliced |
1 (4 1/4 ounce) can crabmeat, well drained |
2 tablespoons pickled sweet pimento, chopped |
salt and pepper |
lettuce leaf (for serving) |
Directions:
1. Whisk together vinegar, parsley and oil until blended.
2. Add mustard, sugar, tarragon, cheese, shallot, garlic, tabasco, salt and pepper and continue whisking until vinaigrette has thickened.
3. Place remaining ingredients in salad bowl.
4. Pour in vinaigrette, season and toss.
5. Serve over a layer of lettuce leaves.
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