Serves 10 – 12
3 lbs. fresh asparagus
2 – 14.4 oz. hearts of palm, drained and cut into ½ inch slices
1 pint cherry tomatoes, halved
Steam asparagus till crisp tender. Cool and combine with hearts of palm and tomatoes.
Combine the following:
½ cup vegetable oil
½ cup cider or white vinegar
1 ½ teaspoon salt
1 teaspoon pepper
¼ cup sugar
¼ cup soy sauce
Pour over asparagus mixture. Chill 8 hours.
http://thepioneerwoman.com/cooking/marinated-asparagus-and-hearts-of-palm/1 medium cucumber
1 - 8 oz. softened cream cheese
½ teaspoon salt
2– 4 dashes Tabasco sauce
1 load very thinly sliced white bread
Mayonnaise
Peel cucumber and slice lengthwise. Remove seeds and discard. Slice then dice very finely. (You may want to use a food processor.)
Add cream cheese, salt and Tabasco to cucumbers.
Spread mayonnaise on each slice of bread. Spread cucumber mixture on half of bread slices up to, but not on, crusts. Top with other half of bread slices. With small round biscuit / cookie cutter cut into rounds, avoiding crusts. (I was able to cut 3-4 rounds out of each sandwich.) Place in single layer in container, place wax paper between layers, ending with a top layer of wax paper. Refrigerate. Garnish with parsley or watercress prior to serving.
http://thepioneerwoman.com/cooking/cucumber-sandwiches/
Serves 8
½ teaspoon salt
1 cup wild rice (real wild rice; don’t use a mixture of wild/white)
1 – 6 ounce jar marinated artichoke hearts, drained & halved
1 – 6 ounce can peas, drained (I used early June peas)
1/3 cup chopped green bell pepper
1 cup cherry tomatoes, halved
Bring 2 cups water to boil and add salt and rice. Stir well, reduce heat to low, cover and simmer 50 minutes.
Combine the cooked rice, artichoke hearts, peas, green pepper, tomatoes and ½ of the dressing. Toss well, cover and chill. Just before serving, toss again. Add more of the dressing if it seems dry. You may wish to sprinkle with toasted slivered almonds before serving.
Dressing
Combine the following ingredients and shake well. Refrigerate.
1 1/3 cup canola oil
½ cup white vinegar
¼ cup grated Parmesan cheese
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
½ teaspoon ground white pepper
½ teaspoon dry mustard
¼ teaspoon paprika
