Shelly's Recipe

ASPARAGUS CONFETTI SALAD

Category: Salad

Dressing
1/2 cup vegetable oil
2 tbsp tarragon vinegar
2 tbsp lemon juice
1/2 cup chopped cooked beets (about 2 beets)
1 tbsp freshly snipped parsley
1 tsp paprika
1 tsp sugar
1 tsp salt
1/2 tsp dry mustard
4-5 drops hot pepper sauce

Salad:
1 lb fresh asparagus cut into 1 1/2” pieces
4 cup torn lettuce
1 cup sliced celery
1/4 cup sliced green onions with tops
1 small red onion, sliced into rings
1 hard cooked egg, chopped

Combine dressing ingredients in a glass jar. 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 onions and red onion. Toss to mix. Pour dressing over salad and toss to coat lightly. Sprinkle with chopped egg. Serves 4