Dijon-Balsamic Asparagus Salad

Dijon-Balsamic Asparagus Salad

Olive oil
1 pound fresh Altar Produce‘ green asparagus, cut diagonally into 3/4-inch pieces
8 celery stalks, cut diagonally into 1/4-inch pieces
2 carrots, shredded
1/4 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh cilantro
1 jalapeno, seeded and finely chopped

DRESSING

4 teaspoons Dijon mustard
2 teaspoons soy sauce
1 teaspoon balsamic vinegar
3/4 teaspoon dried oregano
3/4 teaspoon dried tarragon
3/4 teaspoon dried basil
Freshly ground pepper to taste
Juice of 1 lemon

3 tablespoons extra-virgin olive oil

Heat a small amount of oil in a sauté pan over medium-high heat. Add asparagus and pan-grill until tender and slightly browned.

In a large bowl, combine asparagus, celery, carrots, parsley, cilantro and jalapeno.

In a small bowl, combine all dressing ingredients, stirring to blend. Pourthe dressing over the salad and toss lightly until evenly coated.

Refrigerate for 30 minutes before serving, or serve at room temperature. Makes 68 servings.


* Brands may vary by region; substitute a similar product.