Steak, Asparagus, And Red Potato Salad - cooking recipe

Ingredients

1 lb small red potato
1 teaspoon salt
1/2 lb asparagus, cut into 1 inch pieces
2 cups grilled steak, thinly sliced (about 8 ounces)
2 tablespoons red onions, chopped
1 (10 ounce) package gourmet salad greens (about 6 cups)
1/3 cup fresh parsley, coarsely chopped
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon whole grain Dijon mustard
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 garlic clove, minced

Preparation

To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon mustard, olive oil, 1/2 tsp salt, black pepper, and garlic.
Place potatoes in a saucepan; cover with water. Add 1 tsp salt to pan; bring to a boil.
Reduce heat and simmer 10 minutes or until almost tender. Add asparagus, and cook an additional 3-4 minutes or until asparagus is crisp-tender. Drain. Rinse with cold water; drain well.
Quarter potatoes. Place the potatoes, asparagus, steak, onion, and greens in a large bowl. Drizzle with dressing and toss to coat. Serve immediately.