Asparagus Salad

Course : Asparagus
Serves: 12
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1/4 pound spinach
1 head romaine lettuce
10 medium spares of asparagus
1/2 head red cabbage
1/2 cup celery -- sliced
1/2 cup cucumber -- peeled sliced
1/2 cup lemon french dressing

Preparation / Directions:

Rinse greens. Break into bite-size pieces. Place in plastic bag or lightly covered container. Store in refrigerator 4-6 hours or overnight to crisp. Wash asparagus spears and cut into all 2" pieces. Shred cabbage just as for coleslaw; remove all hard pieces. Just before serving, carefully pat greens dry on towel. Place all ingredients in wooden bowl. Toss lightly to cost all ingredients with Lemon French Dressing.

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