Asparagus Confetti Salad
1/2 C. vegetable oil
2 T. tarragon vinegar
2 T. lemon juice
1/2 C. chopped cooked beets (about 2 beets)
1 T. freshly snipped parsley
1 tsp. paprika
1 tsp. sugar
1 tsp. salt
1/2 tsp. dry mustard
4-5 drops hot pepper sauce
1 lb. fresh asparagus cut into 1 1/2 inch pieces
4 C. torn lettuce
1 C. sliced celery
1/4 C. sliced green onions with tops
1 small red onion, sliced into rings
1 hard cooked egg, chopped
Combine dressing ingredients in a glass jar. Shake well to blend. Refrigerate.
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, celery, green onions and red
onion. Toss to mix. Pour dressing over salad and toss to coat lightly. Sprinkle
with chopped egg.