Thursday, August 25, 2011

Asparagus beet salad

small bunch of asparagus
half a jar of pickled beets
half a jar of marinated artichoke hearts
4 oz spinach leaves
olive oil
balsamic vinegar

Steam asparagus. Arrange spinach leaves, steamed asparagus, beets and artichoke hearts on salad plate. Drizzle with olive oil and vinegar, add salt and freshly ground pepper according to taste.

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