Asparagus Tuscan Spring Salad
| Yield: | 6 Servings |
| Categories: | Salads |
| 12 | sm | Red potatoes |
| 1 | lb | Fresh asparagus; sliced diagonally |
| 6 | Whole carrots; sliced diagonally | |
| DRESSING as follows | ||
| 3/4 | c | Extra virgin olive oil |
| 6 | tb | Red wine vinegar |
| 1 | tb | Sugar |
| 1/4 | c | Fresh parsley; minced |
| 3 | Fresh basil leaves; minced | |
| 2 | Cloves garlic; minced | |
| Salt and pepper; to taste | ||
| 1 | Shallot; finely diced | |
| Romaine lettuce; optional |
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