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
