Yield: 8 servings
Measure | Ingredient |
---|---|
¼ cup | Water |
¼ teaspoon | Onion powder |
1 pounds | Asparagus -- fresh trimmed |
½ cup | Mayonnaise |
½ cup | Sour cream |
2 teaspoons | Mustard |
16 eaches | Lettuce leaves |
2 larges | Tomatoes -- sliced or 3 |
1 each | Avocado -- sliced optinal |
1 teaspoon | Ketchup |
1 dash | Salt |
1 dash | Pepper |
DRESSING
Combine the water and onion powder; bring to a boil. Add the asparagus and cook 3-5 min. or until asparagus is crisp-tender and bright green. Drain; cool to room temperature. Place 1-2 lettuce leaves per serving on a large platter or individual salad plates.
Halve the tomato slices and arrange over lettuce. Top tomatoes with spears of asparagus and slices of avocado, if desired. Combine all dressing ingredients; top each salad serving with a generous dollop.
Yield: 8 servings.
Recipe By : Country Woman