Pilgrim Salad
- Tomatoes
- Asparagus Tips
- Lettuce
- French Dressing
- French Dressing:
- 1 teaspoon grated onion pulp
- 1 teaspoon mustard
- 1/4 teaspoon salt
- 1 teaspoon each of Worcestershire Sauce
- parsley, chopped fine
Peel and cut tomatoes in 1/2 inch slices. Cut out rounds from center of each and insert 4 or 5 cooked asparagus tips. Lay them on crisp lettuce leaves. Cut centers of tomatoes in dice and place these, with several olives, on one side of each plate. Add to French dressing 1 teaspoon grated onion pulp, 1 teaspoon mustard, 1/4 teaspoon salt, and 1 teaspoon each of Worcestershire Sauce and finely chopped parsley. Shake until thick and creamy and pour atop salad.
Submitted by Jul 28, 2009
15 min
30 min
45 min