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Asparagus Toss Recipe |
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Ingredients 1 pound fresh asparagus, cut into 2-inch pieces (2 cups) 1/2 cup salad oil 1/4 cup finely chopped canned beets 2 tbsp white wine vinegar 1 tsp sugar 1 tsp salt 1 tsp paprika 1/2 tsp dry mustard 4 drops bottled hot pepper sauce 5 cups torn iceberg lettuce 1 cup sliced celery 1 hard-cooked, egg, chopped 1/4 cup sliced green onion
Method In a saucepan cook cut asparagus in boiling salted water 8 to 10 minutes or just till tender; drain well. Chill.
For dressing, in a screw-top jar combine salad oil, beet, vinegar, lemon juice, sugar, salt, paprika, dry mustard, and hot pepper sauce. Cover and shake well to mix. Chill
In a large salad bowl combine chilled asparagus, lettuce, celery, egg, and green onion. Pour dressing over salad; toss lightly to coat vegetables. Make 6 servings.
Per 1/6 serving: 8 g carbohydrates, 212 calories, 19 g fat, 4 g Protein, 413 mg sodium
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