- 1 head lettuce, cleaned
- 1 Spanish onion, chopped
- 1 bundle white asparagus, cooked or 1 (16-ounce) can, drained and diced
- 1 tomato, diced
- 1 (6-ounce) can corn, drained
- 1 tablespoon sherry vinegar
- 3 tablespoons olive oil
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.