watkins asparagus salad with raspberry vinaigrette
- Categories
- Salads
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Fresh asparagus -- cleaned |
| 1 small | Head lettuce |
| ¼ cup | Coarsely chopped hazelnuts |
| ¼ cup | Crumbled Bleu cheese |
| ⅓ cup | Vegetable oil |
| ¼ cup | Red wine vinegar |
| 2½ tablespoon | White sugar |
| ½ teaspoon | WATKINS Raspberry Extract |
| ¼ teaspoon | WATKINS garlic powder |
| ⅛ teaspoon | WATKINS Royal Pepper |
| Fresh raspberries |
Lettuce should be rinsed, patted dry and torn. Asparagus, cleaned and trimmed. You need just enough raspberries to garnish, or you can skip them if you want.
Steam or poach asparagus until crisp-tender;chill thoroughly. Arrange lettuce in a large serving bowl or on individual plates. Slice asparagus diagonally into 1-inch pieces. Arrange attractively on top of lettuce. Top with hazelnuts and Bleu cheese. Combine remaining ingredients;mix well.
Drizzle over salad before serving. Optional: Top with raspberries.
Formatted for MM by Diana Eichman.
Recipe By :
File
Similar recipes
- Deb watkins' caramel bars
- Watkin wynne pudding (welsh)
- Watkin wynne pudding(welsh)
- Watkins caramel apple dip
- Watkins cauliflower soup
- Watkins chicken enchiladas
- Watkins five-flavor cake
- Watkins french country beef stew
- Watkins grilled garlic pepper steak with zesty bbq butter
- Watkins grilled oriental steak
- Watkins indonesian chicken sate
- Watkins old-fashioned peach pie
- Watkins oriental vinaigrette
- Watkins peanut sauce
- Watkins picnic potato salad with sugar snap peas
- Watkins savory butter
- Watkins six-flavor glaze
- Watkins stawberry pie
- Watkins, pasta with zucchini and fresh tomatoes
Random recipe of the day
Follow us
