Posted: January 21 2011 in Recipes • Salads

1 bag of mixed salad greens
1 head of boston lettuce
cherry tomatoes (vine-ripened are best tasting)
bunch of asparagus
1 small red onion

Thinly slice red onion.  Cut ½ inch off the asparagus stems and peel the bottoms of stems, wash well.  Blanch asparagus quickly in boiling salted water.  Cool in cold water.  Toss all ingredients together in a bowl with Lemon Vinaigrette.

Lemon Vinaigrette
1 shallot chopped
juice from 1 lemon
¼ cup of white vinegar
¾ cup of Olive oil
pinch of sugar
salt and pepper

Whisk all ingredients together.

Serves 4-6