The only cooked item in this are the boiled eggs. Feel free to substitute jarred cooked bacon pieces or some other protein instead of the eggs.
Ingredients:
2 tablespoons apple cider vinegar
1/2 cup olive oil
1 15-ounce can asparagus
2 hard-boiled eggs
1/2 cup dried onion dices
1 tablespoon dried parsley
salt/pepper to taste
Directions:
Drain and chill the asparagus. Finely chop the eggs. Rehydrate the dried onion in a small amount of water, then drain extra water away. Whisk the vinegar with a gradual stream of olive oil until smooth; add salt/pepper and whisk again. Place asparagus on serving dish or four individual salad plates. Drizzle oil/vinegar mixture over top. Scatter rest of ingredients evenly over plate.
Copyright (c) 2009 New View Group, LLC
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