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Salad: Asparagus Toss

1 pound fresh asparagus, cut into 2-inch pieces (2 cups)

1/2 cup salad oil

1/4 cup finely chopped canned beets

2 tablespoons white wine vinegar

2 tablespoons lemon juice

1 teaspoon sugar

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon dry mustard

4 drops bottled hot pepper sauce

5 cups torn iceberg lettuce

1 cup sliced celery

1 hard-cooked egg, chopped

1/4 cup sliced green onion

Cook asparagus in boiling salted water 8 to 10 minutes or till just tender; drain. Chill.

To make dressing, in screw-top jar combine salad oil, beets, vinegar, lemon juice, sugar, salt, paprika, dry mustard, and hot pepper sauce. Cover and shake well to mix. Chill. In salad bowl combine chilled asparagus, lettuce, celery, egg, and green onion. Pour dressing over salad. Toss to coat vegetables. Garnish salad with additional sliced canned beets, if desired. Makes 6 servings.

Agnese Marhele @ 2009-09-18 21:09:56

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