Marinated Salad

Submitted by: Marlene

Attributed to:  Marlene

Category: Salads

Description: When this recipe was created asparagus was only available during the summer months. If you want to use fresh asparagus follow the steps for blanching asparagus.

Prep time: 10 minutes canned 20 minutes fresh

Total time: 25 minutes +several hours to marinate

Servings: 6

Difficulty rating: 1 (canned)  2(fresh) 

Ingredients:

If using fresh asparagus:

10.5 Ounces asparagus

1 bowl ice water

8 cups water

2 Tablespoons coarse salt

OR

1 Can asparagus spears, drained 

1 Can artichoke hearts, drained; regular, not marinated

1 Can hearts of palm, drained

Dash of seasoned salt

1 (8 ounce) Bottle Italian Dressing

Special tools/utensils needed: Colander, shallow dish

Directions:

To blanch asparagus

1. Prepare a large bowl of ice water. 

2. Rinse and snap medium-thick asparagus into 3 - 4 inch pieces. 

3. In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus

4. Boil until tender, 3 to 4 minutes (depending on thickness).

5. Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Drain; refrigerate until completely chilled. 

To prepare salad

1. Place the asparagus, artichoke hearts, and hearts of palm in a shallow dish 

2. Sprinkle before marinating with seasoned salt.

3. Marinate with 1 bottle of Italian dressing for several hours.