Asparagus Salad
Source:
Optimum Wellness
Serves 6
Ingredients:
1 teaspoon rice vinegar
1 teaspoon red wine vinegar
1 teaspoon wheat-free tamari soy sauce
1 teaspoon agave or honey
1 teaspoon Dijon mustard
1 tablespoons olive oil
1 teaspoon sesame oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 tablespoon slivered almonds
Directions:
Bring a pot of lightly-salted water to a boil. Add the asparagus to the water and cook about 3 minutes. Remove promptly and rinse under cold water to cool and prevent further cooking.
Whisk together the rice vinegar, red wine vinegar, tamari, agave, and mustard. Whisk in the olive oil and sesame oil.
Place the asparagus in a large bowl and drizzle the dressing over the asparagus. Add slivered almonds. Toss until evenly coated. If not eating right away, cover and store in refrigerator. Will keep up to 2 days.
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