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Associate.com - Share Your Recipe!

Recipe Name: Asparagus And New Potato Salad; Green Bell Pepper Vinaigr Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Green bell pepper, cored and
cut
Into 1/2-inch dice
1 Fresh poblano pepper, cored
and cut
1/4 Cup(s) Onion, cut
2 Teaspoon(s) Cider vinegar
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Freshly cracked black pepper
1/4 Cup(s) Extra-virgin olive oil
1 1/2 Pound(s) New potatoes, scrubbed
And cut into 1-inch dice
OR around 6-medium new
Potatoes
1 Pound(s) Fresh asparagus, sliced
crosswise
Into 1-inch lengths, tough
stems peeled
1 Scallions
OR 6 green onions, thinly
sliced
1/2 Cup(s) Minced parsley, preferably
italian
Directions:
For the dressing: Combine the 2 peppers and the onion with 1 cup water
in a saucepan and place it over high heat. Bring it to a boil, cover,
and lower the heat to medium low. Simmer until the peppers are quite
soft, about 15 minutes. Transfer the pepper-onion mixture to a blender
or food processor, and puree until smooth. Add the vinegar, salt and
pepper and turn on the motor. With the machine running, slowly drizzle
in the olive oil until it is incorporated and emulsified. Set the
dressing aside. Bring enough water to cover the potatoes to a boil
over high heat Add the potatoes, and bring water back to a boil.
Reduce the heat to medium. Simmer until the potatoes are just tender,
about 8 to 10 minutes. Drain and spread the potatoes on a platter to
cool. Prepare a bowl of ice water that will hold all the asparagus at
once. Bring another pot of water to a boil, drop in the asparagus, and
blanch it for 30 seconds, or until it is bright green. Immediately
drain and plunge it into the ice water to arrest the cooking. Drain at
once and spread the asparagus on a platter to cool. Just before
serving, combine the potatoes, asparagus, green onions and parsley in
a bowl or platter. Pour the dressing over the salad and toss until it
is uniformly mixed. Taste and correct the seasoning and toss until
well blended. REF: "From Beans, Greens and Sweet Georgia Peaches" by
Damon Fowler Attached to story "Potato Salad" by Carol Ward;
syndicated by Knight Ridder; appeared in Riverside Press-Enterprise
06/14/1998(Sun). Hanneman 1998 June Recipe by: Damon Fowler, From
Beans....* By Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998,
converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1194
Calories From Fat: 791
Total Fat: 89.2g
Cholesterol: 362.4mg
Sodium: 3593mg
Potassium: 593.9mg
Carbohydrates: 32g
Fiber: 4.1g
Sugar: 3g
Protein: 72.7g


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