Yields: 6 Servings

Warm Asparagus Salad with California Olive Vinaigrette

Ingredients

  • 2 lbs. asparagus spears, peeled, trimmed
  • 4 tbls. REGINA White Wine Vinegar
  • 1 tablespoon shallots, finely diced
  • 2 tbls. Peanut Oil
  • 2 tbls. Walnut Oil
  • 4 tbls. Olive Juice
  • 2 tsps. REGINA Red Wine Vinegar
  • 1/3 teaspoon salt
  • 1/2 teaspoon sugar
  • ground black pepper, to taste
  • 3 whole hard-boiled eggs, chopped
  • 3 ozs. black olives, coarsely chopped

Directions

  • 2 lbs. asparagus spears, peeled, trimmed
  • 4 tbls. REGINA White Wine Vinegar
  • 1 tablespoon shallots, finely diced
  • 2 tbls. Peanut Oil
  • 2 tbls. Walnut Oil
  • 4 tbls. Olive Juice
  • 2 tsps. REGINA Red Wine Vinegar
  • 1/3 teaspoon salt
  • 1/2 teaspoon sugar
  • ground black pepper, to taste
  • 3 whole hard-boiled eggs, chopped
  • 3 ozs. black olives, coarsely chopped
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