Thursday, August 14, 2008

Scarlet Salad

12 oz tiny new potatoes, sliced
12 oz asparagus
6 C salad
1 1/2 C cooked chicken
14 oz baby corn, drained
8 oz beets, drained
1 C fresh pea pods
1/3 C chopped red onion
vinaigrette dressing

Boil potatoes (10 minutes). Add asparagus (2 minutes). Add all other ingredients on plates, top with dressing and serve.

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