Asparagus Salad

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  • 4 ozs. fresh asparagus spears
  • 4 ozs. tomatoes
  • 4 ozs. baby potatoes
  • 2 ozs. fresh corn
  • 2 tablespoons spinach sauce
  • salt


Slice tomatoes. Boil and peel baby potatoes. Take pan and place asparagus spears inside; then pour boiling hot water over them. Add salt to water and allow to simmer about 12 minutes. Remove asparagus spears and run cold water over them. Drain, then set aside. Place asparagus, potatoes, corn and tomato slices in bowl. Pour spinach sauce over top. Chill and serve.

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