“Asparagus and Friends”
Marinated Vegetable Salad
by Chef Adam Williams at The Westmore
- 1 stalk of asparagus
- 1/2 red onion diced
- 1 medium red bell pepper diced
- 1 yellow squash cut in ¼ moon slices
- 12 baby carrots sliced on the bias
- 1 cup of Italian dressing
Cut bottom inch of each stalk of asparagus off, then cut the remainder in bite size pieces.
Boil asparagus for approximately 3 minutes and then shock it in cold water to stop cooking.
Drain thoroughly and combine with onion, bell pepper, squash and baby carrots in a mixing bowl.
Combine with Italian dressing and refrigerate for at least 2 hours.
A nice light and healthy side for any occasion!
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