Title: Asparagus Confetti Salad
Categories: Salad
Yield: 4 Servings
| DRESSING |
| 1/2 | c | Vegetable oil |
| 2 | tb | Tarragon vinegar |
| 2 | tb | Lemon juice |
| 1/2 | c | Finely chopped cooked beets |
| 1 | tb | Snipped fresh parsley |
| 1 | ts | Paprika |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1/2 | ts | Dry mustard |
| 4 | dr | Hot pepper sauce |
| SALAD |
| 1 | lb | Fresh asparagus, cut into 1 1/2" pieces |
| 4 | c | Torn lettuce |
| 1 | c | Sliced celery |
| 1/4 | c | Sliced green onions with tops |
| 1 | sm | Red onion, sliced into rings |
| 1 | | Hard-cooked egg, chopped |
Combine dressing ingredients in a glass jar and shake well to blend.
Refrigerate. Place asparagus in a large saucepan with enough water to
cover. Cook until crisp-tender. Drain and chill immediately. Just before
serving, combine asparagus, lettuce, celery, green onion and red onion.
Toss to mix. Pour dressing over salad and toss lightly. Sprinkle with
chopped egg.