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Chilled Asparagus and Grape Salad
1 lb Slender asparagus; washed and trimmed
1/2 c Julienne-cut red bell pepper
1 c Green and red seedless grapes; halved
1/2 c Apricot vinaigrette; see recipe
Place a vegetable steamer rack in a large skillet or Dutch oven filled with about 1 inch of boiling water.
Lay asparagus top.
Cover and cook about 5 minutes, or until just tender.
Place pepper strips over the asparagus.
Cover 1 minute longer (off the heat).
Carefully remove steamer rack and hold vegetables under cold running water.
Drain and chill until ready to serve.
Distribute asparagus evenly among four chilled salad plates, fanning them out in a semicircle; scatter a few strips of red pepper on top.
Place about 1/2 cup of grapes at the base of the asparagus.
Drizzle 1 to 2 tablespoons of dressing over the top each plate.
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