Asparagus Tomato Salad

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Asparagus Tomato Salad

 

1 lb. fresh asparagus, cut into 1 " pieces

4 medium tomatoes, cut into wedges

3 cups sliced fresh mushrooms

1 medium green bell pepper, julienned

1/4 cup vegetable oil or extra virgin olive oil

2 TB cider vinegar

1 garlic clove, minced

1 tsp. dried tarragon

3/4 tsp. salt, optional

1/4 tsp. ground black pepper

1/4 tsp. Tabasco hot pepper sauce, optional

 

Cook asparagus in a small amount of water until crisp tender, about 3-4

minutes; drain and

rinse with cold water.

 

Place in a large bowl; add the tomatoes, mushrooms and green pepper.

 

In a small bowl, combine remaining ingredients; mix well. Pour over vegetable

mixture; toss to coat.

 

Cover and refrigerate for 2 hours or overnight. 

 

Yield:  4 to 6 servings.