Farmer's Market Salad

• 12 cup chopped pepperoncini pepper
• 13 cup seasoned rice vinegar
• 3 tablespoons country Dijon mustard
• 2 tablespoons chopped fresh dill
• 1 12 teaspoons sugar
• 1 12 teaspoons garlic salt
• 1 12 teaspoons fresh lemon juice
• 1 12 teaspoons fresh grated lemons, rind of
• 12 teaspoon fresh coarse ground black pepper
• 23 cup vegetable oil
• 1 lb baby red potato, unpeeled
• 1 lb baby asparagus
• 1 lb mixed salad greens or 1 lb spinach leaves, washed and drained
• 15 cherry tomatoes, halved
• 1 large orange bell pepper, thinly sliced
• 4 hard-boiled eggs, quartered

1. For dressing: In blender or food processor, add all the dressing ingredients except oil.
2. Pulse the ingredients; slowly add oil in thin stream, pulsing until partially smooth.
3. Refrigerate.
4. For salad: In a saucepan of water, cook potatoes until tender; drain potatoes and immerse in ice water for 5 minutes to stop cooking process.
5. Cool completely.
6. In large pot of boiler water, cook asparagus until crisp tender.
7. Remove and put in ice water for 5 minutes.
8. In large bowl, toss greens with 1/3 cup of the dressing.
9. Divide evenly between 4 plates.
10. Arrange potatoes, asparagus, tomatoes, bell pepper, and egg in sections over the salad.
11. Drizzle half of the remaining dressing over the 4 plates.
12. Serve with remaining dressing.

pepperoncini pepper, rice vinegar, country, dill, sugar, garlic salt, lemon juice, lemons, fresh coarse ground black pepper, vegetable oil, baby red potato, baby asparagus, mixed salad greens, tomatoes, orange bell pepper, eggs

Taken from www.food.com/recipe/farmers-market-salad-92507 (may not work)