Wednesday, November 11, 2015

Asparagus Chef Salad

Asparagus Chef Salad
Yield: 4-1/2 (1 cup) servings
Source: Cooking Healthy and Fast
-  2-1/2 lb. asparagus, trimmed
-  8 oz. mushrooms, sliced
-  2 oz. part-skim julienne Swiss cheese
-  2 oz. lean julienne ham
-  1 Tbsp.finely chopped onion
-  1 orange, peeled and cubed
-  1 pkg. lemon and herb salad dressing mix
-  2 Tbsp. water
-  1/4 cup vinegar
-  1/4 cup vegetable oil
Chop asparagus into bite-sized pieces and place in a
microwave-proof casserole dish. Add 2 Tbsp. water, cover,
and Microwave for 2 minutes. Drain. Measure remaining
ingredients into a salad bowl. Add asparagus when completely cool.
Prepare dressing in a shaker container and add approximately
1/3 of it to the salad. Save remaining dressing for greens
and fresh vegetables.
Nutritional Information Per Serving
Calories: 151 ; Fat: 5 g ; Sodium: 347 mg; Cholesterol: 25 mg
Exchanges: 2 Vegetable; 1 Lean Meat; 1 Fat

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