|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|
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.
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