Asparagus Salad

1 cup cooked brown rice

1 cup cooked wild rice

1/2 of a red onion sliced

1 pound of asparagus

1 red bell pepper

1/4 cup of chopped fresh parsley

2 stalks of celery

1 oz of silvered almonds

Cook brown rice and wild rice in separate pans. Allow to cool

Cut off approximately 1 to 2 inches off the bottom of each spear of asparagus and discard.

Cut the remaining section of each spear into 2 inch pieces

Place in a glass bowl with enough water to cover the bottom of the bowl. Cover with waxed paper and cook on high in microwave 4 to 5 minutes or until tender but yet still firm. Cool

Chop remaining vegetables.

Place all ingredients into a large bowl and pour on the following dressing.

Dressing

1/3 cup of red or white wine vinegar

2 tablespoons of olive oil

1 teaspoon of granulated sugar

Mix together and pour on salad.

Let set 15 to 20 minutes at room temperature before serving or can be kept in refrigerator and served the next day.

I have used 1/4 cup Brianna's Blush Wine Dressing on this salad and it tastes very good

Great summer salad!

This recipe serves 8 people has just 145 calories per serving and 2 1/2 grams of fiber

Great way to get in those veggies and makes a great side dish to grilled chicken, fish or steak