BROWSE THE COLGIN COOKBOOK

ASPARAGUS and HEARTS of PALM SALAD

serves 6

Ingredients:
8 oz. fresh asparagus, cut into 2 inch pieces
1 [14 oz.] can hearts of palm, rinsed and drained
½ cup sliced red onion
2 large tomatoes, sliced

Dressing
¼ cup red wine vinegar
3 tablespoons red wine
2 teaspoons sugar
½ teaspoon lemon pepper
1/8 teaspoon COLGIN WORCESTERSHIRE SAUCE

Instructions:
Steam asparagus for 3 minutes, drain. Transfer asparagus to a shallow baking dish.  Add layer of tomatoes, then hearts of palms and onion. In small bowl, whisk together dressing ingredients until sugar is dissolved. Pour over vegetables, cover dish and refrigerate for 20 minutes.