Insalata Primavera (Italian Spring Salad) - cooking recipe

Ingredients

18 asparagus spears, cooked to bright green & firm, chopped in 2-inch pieces
1/2 lb green beans, cooked & halved
6 artichoke hearts, cooked & sliced (or canned artichokes, rinsed & drained)
3 tomatoes, peeled, seeded & quartered
1 cucumber, peeled & thinly sliced
2/3 cup olive oil, extra-virgin
1/3 cup white wine vinegar
2 tablespoons fresh basil, chopped (or any desired fresh herb)
salt and pepper

Preparation

Place the first 5 ingredients in a salad bowl.
Put the oil, vinegar, salt, pepper & fresh herbs in a small jar and shake vigorously.
Drizzle as much of the viniagrette as you like over the salad and toss lightly.