Marinated Asparagus Medley Salad


 This recipe serves 8


  • 2 lbs fresh asparagus Asparagus, raw
  • 1/3 cup chopped parsley, freshl
  • 1/3 cup sliced black olive Olives, black
  • 1/3 cup sliced stuffed green olives
  • 1 2 oz jar diced pimento, drained Pimento, canned
  • 2 Tbs sliced green onions Onions, green, spring or scallions (includes tops and bulb), raw
  • 1 1/2 cups vegetable oil Vegetable oil, canola
  • 1/2 cup red wine vinegar Vinegar, red wine
  • 2 tsp lemon juice Lemon juice, raw
  • 1 tsp Worcestershire sauce Sauce, Worcestershire
  • 1 Tbs dried whole basil Spices, basil, ground
  • 2 tsp coarsely ground pepper Spices, pepper, black
  • 1 tsp dried whole oregano Spices, oregano, ground
  • 1/3 tsp garlic powder Spices, garlic powder
  • 1/2 tsp season salt Salt, seasoned
  • 1/4 tsp sugar Sugars, granulated
  • Bibb lettuce Lettuce, butterhead (includes boston and bibb types), raw
  • 16 Large cherry tomatoes, sliced Tomatoes, red, cherry, raw


Step 1

Snap off tough ends of asparagus. Remove scales with a vegetable peeler if desired. Cook asparagus, covered in boiling water for 6-8 mins. Drain. Place asparagus in a shallow dish, top with parseley, olives pimento and green onions. Set aside.

Step 2

Combine oil and next 9 ingredients in a jar. Cover tightly,and shake vigorously; pour marinade over asparagus. Cover and chill 8 hours.

Step 3

Line plates with lettuce leaves. Remove asparagus-olive mixture from marinade; arrange on lettuce. Place sliced tomatoes on lettuce.


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