Asparagus, Hearts Of Palm And Carrot Salad

• 1 (10 ounce) bag baby spinach leaves
• 1 (14 ounce) can hearts of palm
• 1 lb asparagus, don't use the very thin ones
• 1 lb baby carrots
• 1/3 cup canola oil
• 1/4 cup seasoned rice wine vinegar
• 3 teaspoons sugar
• 1 tablespoon Dijon mustard
• salt & pepper

1. Wash and spin dry the spinach leaves. Arrange on small platter.
2. Snap stems off asparagus & steam or boil until tender-crisp. Don't over-cook!
3. Steam or boil carrots until tender-crisp. Don't over-cook!
4. Drain hearts of palm and rinse twice. Cut into medium sized slices.
5. Mix asparagus, carrots and hearts of palm and arrange over spinach leaves.
6. Combine oil, vinegar, sugar, mustard, salt & pepper together. Whisk well or put in blender.
7. Drizzle over salad until all of it has a light coating.
8. Serve immediately.

baby spinach, hearts of palm, ones, baby carrots, canola oil, rice wine vinegar, sugar, mustard, salt

Taken from www.food.com/recipe/asparagus-hearts-of-palm-and-carrot-salad-331439 (may not work)