Asparagus Confetti Salad

• 1/2 cup vegetable oil
• 2 tablespoons tarragon vinegar
• 2 tablespoon lemon juice
• 1/2 cup finely chopped cooked beets (about 2 small beets)
• 1 tablespoon snipped fresh parsley
• 1 teaspoon paprika
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground mustard
• 4 to 5 drops hot pepper sauce
• 1 pound fresh asparagus, cut into 1-1/2-inch pieces
• 4 cups torn lettuce
• 1 cup sliced celery
• 1/4 cup sliced green onions with tops
• 1 small red onion, sliced into rings
• 1 hard-boiled large egg, chopped

1. Combine dressing ingredients in a glass jar; shake well to blend. Refrigerate. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and chill immediately. Just before serving, combine asparagus, lettuce, celery, green onions and red onion. Toss to mix. Pour dressing over salad and toss lightly. Sprinkle with chopped egg.

vegetable oil, tarragon vinegar, lemon juice, beets, parsley, paprika, sugar, salt, ground mustard, pepper sauce, fresh asparagus, torn lettuce, celery, onions, red onion, egg

Taken from www.tasteofhome.com/recipes/asparagus-confetti-salad/ (may not work)