Asparagus Salad with Lemon-Dijon Vinaigrette
Yield: 8 Servings  VG, VN, WF, GF, DF, SF, EF

2 lb Asparagus
1 ea Red bell pepper, roasted,  peeled and cut into strips

VINAIGRETTE

1/4 c Olive oil 2 tb Lemon juice 1 ts Balsamic vinegar

1 tb Dijon Salt and pepper

Wash & bend asparagus discarding the tough ends that break off. Cut diagonally into three-inch pieces. Fill a large pot with water & bring to a rolling boil. Cook asparagus for 2 minutes. Drain and rinse in cold water. Place with pepper strips in a large serving bowl & set aside.

VINAIGRETTE: Whisk oil, lemon juice & vinegar in a bowl. Stir in mustard, salt & pepper. Pour over the asparagus & pepper & toss to coat. Serve at room temperature.

Fall 1999 Vegetarian Thanksgiving
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