Snap off tough ends of asparagus. Place asparagus in boiling water; let stand 2 minutes. Drain and cool. Arrange salad greens on individual plates; top evenly with asparagus, avocado, tomato, and Onion. Drizzle with oregano Vinaigrette. Makes 6 servings. oregano Vinaigrette: 1/4 cup fresh lemon juice 1 garlic clove 1 tablespoon capers, drained cup loosely packed oregano leaves 1/2 cup olive oil Process first 4 ingredients in a blender until smooth, stopping to scrape down sides. Turn blender on high; gradually add oil in a slow, steady stream. Chill if desired. Makes about 2/3 cups.
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| - Snap off tough ends of asparagus. Place asparagus in boiling water; let stand 2 minutes. Drain and cool. Arrange salad greens on individual plates; top evenly with asparagus, avocado, tomato, and Onion. Drizzle with oregano Vinaigrette. Makes 6 servings. oregano Vinaigrette: 1/4 cup fresh lemon juice 1 garlic clove 1 tablespoon capers, drained cup loosely packed oregano leaves 1/2 cup olive oil Process first 4 ingredients in a blender until smooth, stopping to scrape down sides. Turn blender on high; gradually add oil in a slow, steady stream. Chill if desired. Makes about 2/3 cups.
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| - Snap off tough ends of asparagus. Place asparagus in boiling water; let stand 2 minutes. Drain and cool. Arrange salad greens on individual plates; top evenly with asparagus, avocado, tomato, and Onion. Drizzle with oregano Vinaigrette. Makes 6 servings. oregano Vinaigrette: 1/4 cup fresh lemon juice 1 garlic clove 1 tablespoon capers, drained cup loosely packed oregano leaves 1/2 cup olive oil Process first 4 ingredients in a blender until smooth, stopping to scrape down sides. Turn blender on high; gradually add oil in a slow, steady stream. Chill if desired. Makes about 2/3 cups.
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