Watkins asparagus salad with raspberry vinaigrette

4 Servings

Ingredients

Quantity Ingredient
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
Fresh raspberries

Directions

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.

Recipe By :

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