Asparagus Salad with Sweet Pepper Confetti

This is a very colorful salad that can be served warm or cold.
Kids can make the dressing in a jar and shake it up.
The vinaigrette is good on salads too, so feel free to double or even triple the recipe and keep it on hand.

You will need:
	1/3 cup olive oil
	2 tbsp. red wine vinegar
	1 tsp. Dijon or grainy mustard
	2 cloves garlic, minced
	1/2 tsp. salt
	1/4 tsp. pepper
	2 pounds asparagus
	1/2 red pepper, diced
	1/2 yellow pepper, diced

1. Add the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to a small screw-top jar or plastic container. Shake it and set aside.

2. Bring a medium pot of lightly salted water to a rapid boil over high heat. Plunge the asparagus into the boiling water. Cook until it is tender but still firm, about 2 to 4 minutes after the water returns to a simmer, depending on the thickness of the asparagus. (Don't overcook the asparagus, or it will be rubbery and nasty, with the texture of a dried pig pizzle.)

3. To serve the asparagus cold, have a large bowl of ice water by the side of the stove. Drain and plunge it into the ice water. After about 5 minutes, drain and pat dry.

4. Fan out the asparagus, tips facing the same direction, then drizzle with the dressing and sprinkle with the pepper "confetti."

5. If you prefer to serve this warm, drain the asparagus thoroughly after boiling and lay it out directly on the platter.

Sunny California Style Nicoise

Here is a link to a recipe to a traditional Nicoise salad, so you can tell the difference.

1 Short can of canned Salmon (tuna works, too)
1/2 Small red onion, diced
1/2 Cup Minced celery
1/2 Roast pepper or pimiento, minced
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1 teaspoon sweet pickle relish
1 Tablespoon, mayonaise
1/4 teaspoon celery seed
Salt and pepper to taste
Fresh parsley minced for garnish

1 small tomato, wedged
1 boiled egg, wedged
1 avocado, sliced
Olives or capers for garnish
Salad Greens

Procedure:

1. Mix up all ingredients (salmon thru parsley). Mix well. Set aside.
2. For presentation, put a handful of salad greens on bottom. Add a helping of the salmon mixture. Adorn with wedges of tomato, egg and avocado, and sprinkle with a few olives or capers.