Asparagus, Hearts Of Palm And Carrot Salad - cooking recipe

Ingredients

1 (10 ounce) bag baby spinach leaves
1 (14 ounce) can hearts of palm
1 lb asparagus, don't use the very thin ones
1 lb baby carrots
1/3 cup canola oil
1/4 cup seasoned rice wine vinegar
3 teaspoons sugar
1 tablespoon Dijon mustard
salt & pepper

Preparation

Wash and spin dry the spinach leaves. Arrange on small platter.
Snap stems off asparagus & steam or boil until tender-crisp. Don't over-cook!
Steam or boil carrots until tender-crisp. Don't over-cook!
Drain hearts of palm and rinse twice. Cut into medium sized slices.
Mix asparagus, carrots and hearts of palm and arrange over spinach leaves.
Combine oil, vinegar, sugar, mustard, salt & pepper together. Whisk well or put in blender.
Drizzle over salad until all of it has a light coating.
Serve immediately.