20 asparagus spears, blanched and cut into 2" pieces 1 tomato, chopped 1 teaspoon olive oil 2 scallions, chopped 2 Tablespoons sesame seeds, toasted 3/4 cup Vinegar Salad Dressing
For dressing: 1/2 cup cider vinegar 1 teaspoon olive oil 1/4 cup water 1/2 teaspoon salt 1/2 teaspoon pepper 1-1/2 Tablespoons sugar 2 garlic cloves, minced 1 small red onion, thinly sliced
Directions
For dressing: In a small bowl combine vinegar, oil, water, salt, pepper and sugar, whisking until sugar is dissolved. Add garlic and onions and mix well.
For salad: In a small skillet heat oil and saute scallions. Remove from heat an set aside.
Toss all ingredients in a bowl with dressing and chill until serving time.
Tips
This salad makes a wonderful cold vegetable dish for a buffet or picnic.
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