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Recipe Name: Asparagus: Tuscan Spring Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

12 Red potatoes
1 Pound(s) Fresh asparagus, sliced
6 Whole carrots, sliced
3/4 Cup(s) Extra virgin olive oil
6 Tablespoon(s) Red wine vinegar
1 Tablespoon(s) Sugar
1/4 Cup(s) Fresh parsley, minced
3 Fresh basil leaves, minced
2 Cloves garlic, minced
Salt and pepper, to taste
1 Shallot, finely diced
Romaine lettuce, optional
From: PatH <> Date: Fri, 26 Apr 1996 11:38:57
-0700 (PDT) Recipe By : Wisconsin Country Gourmet (posted by Hanneman)
Look for "small new potatoes" with purple-red skins, and fewer deep
eyes. Boil rinsed potatoes in plenty of lightly salted water, about 15
minutes, or until just tender. Drain and set aside. Cut the asparagus
and carrots to size before cooking. Steam each vegetable separately (a
dente). ~Asparagus (1-1/2 to 2-inch lengths) 1-2 minutes. ~Carrots
(1/4-1/3-inch thick) 5 minutes. Put the vegetables in a bowl and
chill: to stop cooking and to cool the potatoes enough so that they
can be handled without crumbling. Slice the red potatoes 1/4 to 1/2
inch thick. Prepare the dressing in a blender, food processor, or
hand-held grinder. Season with salt and freshly ground pepper. Drizzle
on the salad and toss gently to coat. Fold in the tender shallot (or
scallions; spring-green onions, sweet onion). Cover and chill (about 2
hours). Lettuce (optional). Cooksnote - substitute fresh rosemary for
the basil. Use fresh herbs Published by Wisconsin Trails Magazine
(1988). NOTES : Here's an eye-appealing potato salad from Wisconsin.
LIST SERVER MC-RECIPE DIGEST V1 #60 From the MasterCook recipe list.
Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 134
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 293mg
Potassium: 1009mg
Carbohydrates: 28.9g
Fiber: 9.1g
Sugar: 12.5g
Protein: 6.2g

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