Paula Deen

Marinated Asparagus Salad

Salads, Soups & Vegetables
At a glance
Contributor
Paula Deen
Images
0
Status
Published

Description

Drain the asparagus and layer it in a shallow glass dish.

Sprinkle each layer with some crumbled tarragon, pepper, and garlic salt.

Pour the salad dressing and vinegar over the asparagus, cover, and refrigerate overnight.

Serve chilled asparagus on lettuce leaves, topped with a dollop of mayonnaise flavored with a little of the dressing.

Source Note

Original page 121. Contributed by Paula Deen.

Ingredients

Structured rows stay easy to scan and print.

  • 1 bunch asparagus, trimmed and cooked
  • 1/2 teaspoon dried tarragon leaves
  • Black pepper
  • 1/2 teaspoon garlic salt
  • 1 package Italian salad dressing mix, prepared according to package directions
  • 1/4 cup tarragon vinegar
  • Lettuce leaves
  • Mayonnaise

Directions

Ordered steps keep the recipe easy to follow.

  1. Drain the asparagus and layer it in a shallow glass dish.
  2. Sprinkle each layer with some crumbled tarragon, pepper, and garlic salt.
  3. Pour the salad dressing and vinegar over the asparagus, cover, and refrigerate overnight.
  4. Serve chilled asparagus on lettuce leaves, topped with a dollop of mayonnaise flavored with a little of the dressing.