ASPARAGUS CHEF SALAD

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
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