BAKED POTATO AND ASPARAGUS SALAD
Baked potato cubes, fresh steamed asparagus, sweet onion rings, tomato and romaine lettuce tossed with a curry and dill red wine vinaigrette!
Makes 6 servings
5 T. extra virgin olive oil
3 T. red wine vinegar
1/2 t. fresh lemon juice
1/2 t. garlic granules
1/2 t. dried dill weed
1/2 t. mild curry powder
salt and pepper to taste
2 med. leftover baked potatoes, chilled, then diced into 1/2 inch cubes (keep skins on)
1 bunch fresh asparagus spears; remove bottom 3rd of stalks and discard, then steam upper stalks till just tender; chill
1 generous handful thinly sliced sweet onion rings; cut rings in half
1 slicing tomato, cored and cut into 1/2 inch cubes
1 med. head romaine lettuce, washed, crisped and torn into larger than bite-size pieces
In large mixing bowl combine oil, vinegar, lemon juice, garlic, dill weed and curry powder. Stir briskly with fork till thickened, then salt and pepper to taste.
Add potato cubes to dressing, salt lightly, then toss gently to coat. Add asparagus, onion, tomato and lettuce. Toss gently again to coat all ingredients and to evenly disperse ingredients.
Spoon onto 6 salad plates and serve at once.
Notes: We use leftover baked potatoes for this salad, but bake them fresh if you like; just be sure to chill thoroughly.
Use only fresh asparagus, making sure that they retain their bright green color.
Note the complimentary earthy flavors of the potato and asparagus with the curry and dill dressing!