Jane's Favorite Tested Recipes

12/16/2009

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Jane's Favorite Tested Recipes

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Jane Echols

Ft. Myers, Florida

 

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Asparagus With Tarragon Marinade

 

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1 pound fresh asparagus spears

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1/2 cup vegetable oil

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1/4 cup + 2 tablespoons tarragon vinegar

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1 teaspoon salt

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1 teaspoon dry mustard

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1/4 teaspoon white pepper

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1 (7 ounce) jar artichoke hearts, rinsed, drained, and quartered

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3/4 cup sliced ripe olives

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1 (2 ounce) jar sliced pimento, drained

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3 tablespoons chopped onion

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Lettuce leaves

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2 hard cooked eggs, sliced

 

Snap off tough ends of asparagus, Cook for 6-8 minutes until crisp-tender; drain.

Combine next five ingredients in jar; cover tightly and shake vigorously.

Layer asparagus spears, artichoke hearts, olives, pimento, and onion in a shallow dish; pour dressing over vegetables. Cover and chill several hours or overnight. Drain well. Arrange salad on lettuce leaves, and garnish with egg slices.

NOTE: This was very good. I did use marinated artichoke hearts, already quartered. I did drain them but did NOT rinse them. I did not use any onion or hard boiled eggs, as Michael doesn't like either one. I used one of the small cans of ripe olives, already sliced, and drained it but did not measure it. It was plenty!