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- 2 Pounds fresh asparagus
- 6 Cups mixed salad greens
- 3 large California avocados, peeled and sliced
- 1 Cup cherry tomatoes, halved
- ¼ Cup chopped purple Onion
- oregano Vinaigrette
Makes 6 servings.
1/4 cup fresh lemon juice
1 garlic clove
1 tablespoon capers, drained
cup loosely packed oregano leaves
1/2 cup olive oil
Process first 4 ingredients in a blender until smooth, stopping to scrape down sides. Turn blender on high; gradually add oil in a slow, steady stream. Chill if desired. Makes about 2/3 cups.