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Asparagus salad

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Ingredients/Components

salt - 1/4 tsp
water - 1/4 c
lemon juice - 1 Tbsp
pepper - 1/8 tsp
fresh asparagus spears
plain nonfat yogurt - 1/2 c
torn watercress - 1/2 c
green onions, sliced - 2 item
chopped fresh parsley - 1 Tbsp
Dijon mustard - 2 tsp
dried whole tarragon - 1/4 tsp
bibb lettuce leaves - 6 item
jar chopped pimiento, drained - 1 oz

How to make asparagus salad:

Snap off tough ends of asparagus and remove scales with a knife or vegetable peeler, if desired. Cut into 1 1/2-inch pieces. Place in 11 x 7 x 2-inch baking dish and add water. Cover with plastic wrap (heavy-duty) and microwave on High for 6 to 7 minutes or until crisp-tender; drain. Cover and chill.

Watercress Dressing: Mix yogurt, watercress, onions, parsley, lemon juice, mustard, salt, tarragon and pepper or in blender (cover top) and process until smooth. Cover and chill. Yields 1 cup.

To Serve: Spoon 1/2 cup chilled asparagus onto each of 6 lettuce-lined salad plates. Put 2 tablespoons Watercress Dressing over each salad. Reserve remaining dressing for later use. Top each salad evenly with chopped pimento. Yields 6 servings.

Per Serving: 33 Calories, 0.3 g. Fat, 0 mg. Cholesterol and 182 mg. Sodium.

Recipe categories: Salads, Vegetables, Asparagus.

Rating:

Average rating: 3, total votes: 7

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