Recipe of the Month
May-June 2010
From my mother Barbara (Sally) Gardiner's recipe tin
Asparagus Confetti Salad-
1 pound fresh aspapragus, cut into 1-1/2-inch pieces
4 cups baby lettuce greens or baby spinach
1 cup slice celery
1/4 cup sliced green onions with tops
1 small red onoin, sliced into rings
1 hard- cooked egg, chopped
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 or spinach, celery, green onions and red onion.
Toss to mix. Pour dressing over salad and toss lightly. Sprinkle chopped egg. Yield: 4 servings
In loving memory of my mother. Barbara Gardiner.
- Steve Gardiner
