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Ingredients Jump to Instructions ↓

  1. 18 asparagus spears , cooked to bright green & firm, chopped in 2-inch pieces

  2. 226.79 g green beans , cooked & halved

  3. 6 artichoke hearts , cooked & sliced (or canned artichokes, rinsed & drained)

  4. 3 tomatoes , peeled, seeded & quartered

  5. 1 cucumber , peeled & thinly sliced

  6. 158 1/21 ml olive oil , extra-virgin

  7. 78.07 ml white wine vinegar

  8. 29 1/28 ml fresh basil , chopped (or any desired fresh herb) salt and pepper

Instructions Jump to Ingredients ↑

  1. Place the first 5 ingredients in a salad bowl.

  2. Put the oil, vinegar, salt, pepper & fresh herbs in a small jar and shake vigorously.

  3. Drizzle as much of the viniagrette as you like over the salad and toss lightly. ?

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