Asparagus, Cauliflower and Tomato Vinaigrette Salad

Asparagus, Cauliflower and Tomato Vinaigrette Salad

 

Ingredients

1 cup sauternes

2 envelopes of Italian salad dressing mix

1 cup salad or olive oil

½ cup white wine vinegar

6 tablespoons finely sliced green onions

6 tablespoons drained pickle relish

4 tablespoons finely snipped parsley

4 tablespoons finely chopped green pepper

4 or 5 medium tomatoes

2 small to medium heads of cauliflower

2 cans of asparagus

2 small or 1 large head of romaine lettuce

1 box of seasoned salad croutons

 

Instructions

For dressing: Combine wine and dressing mix in jar, cover and shake. Add salad oil and next five ingredients, cover and shake well.

 

Break Cauliflower into small flowers and cook it until just tender. Drain the asparagus and wedge the tomatoes and arrange in shallow dish with cauliflower. Shake dressing and pour over vegetables and let marinate several hours or overnight. Spoon dressing over occasionally and turn vegetables.

 

Take croutons and put in plastic bag and close tight. Take a rolling pin and crumble them.

 

To serve: Arrange a little of all three vegetables on a couple of Romaine lettuce leaves and spoon a little of the dressing over. Then sprinkle some of the crumbled croutons over.