Marinated Asparagus Salad with Pickled Onions and Goat Cheese
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 3.00 | lb | Asparagus, green , cleaned, blanched |
| 8.00 | oz | Onions , thinly sliced |
| 2.00 | oz | Corn syrup |
| 1.00 | oz | Red wine vinegar |
| Celery Seed . to taste | ||
| Black Pepper , to taste | ||
| 2.00 | x | Roma tomato , julienned |
| 12.00 | floz | HELLMANN'S® Blue Ribbon CollectionTM Classic Balsamic Vinaigrette 2 x 1 GA |
| 6.00 | oz | Cheese, goat , crumbled |
Preparation
1. Place onions in a pan with corn syrup, vinegar, celery seed, and black pepper. Bring to a simmer, cook 4 minutes with low heat until onions are wilted, remove from heat and cool.
2. Combine asparagus, balsmaic dressing, onions, and tomatoes. Blend well. Season with salt and pepper to taste.
3. Top with goat cheese and serve.
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