ASPARAGUS CHEF SALAD2 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 FOR THE DRESSING: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 microwavve-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. Yield: 4 1/2 (1 cup) servings Per serving: Calories: 151, Sodium: 347 mg, Cholesterol: 25 mg, Fat: 5 g, Exchanges: 2 Vegetable; 1 Lean Meat; 1 Fat Adapted from: Cooking Healthy and Fast, Rachel Rudel, RD
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