Asparagus Salad

(5 Vegetable Servings)

3 tbsp. apple cider vinegar

¾ tsp. celery seeds

¾ tsp. dry mustard

¼ tsp. salt

Pinch white pepper

21 oz. fresh asparagus

1 bunch green onions, cut into ½-inch pieces

Combine first 5 ingredients in a small bowl; set aside. Trim off upper 2/3 of asparagus, and remove tough ends of lower stalks; wash asparagus thoroughly. Cut stalks into ¼-inch slices. Cut remaining tips; place in a large salad bowl. Add remaining ingredients. Pour dressing over top; toss gently to coat. Cover and chill 1 hour.

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