Asparagus, Hearts Of Palm And Carrot Salad

1. 1

   Wash and spin dry the spinach leaves. Arrange on small platter.

2. 2

   Snap stems off asparagus & steam or boil until tender-crisp. Don't over-cook!

3. 3

   Steam or boil carrots until tender-crisp. Don't over-cook!

4. 4

   Drain hearts of palm and rinse twice. Cut into medium sized slices.

5. 5

   Mix asparagus, carrots and hearts of palm and arrange over spinach leaves.

6. 6

   Combine oil, vinegar, sugar, mustard, salt & pepper together. Whisk well or put in blender.

7. 7

   Drizzle over salad until all of it has a light coating.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.