Asparagus beef salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Green onions; thinly sliced |
| ⅛ | teaspoon | Ground ginger |
| ¼ | cup | Oil |
| 2 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Sesame oil; if desired |
| 2 | cups | Fresh asparagus; diag. sliced 1\" piec |
| 1 | medium | Carrot; thinly sliced |
| 8 | ounces | Deli roast beef; in strips |
| 1 | cup | Cherry tomatoes; halved |
| 8 | ounces | Can sliced water chestnuts; drained |
Directions
DRESSING
SALAD
In small jar with tight fitting lid, combine all dressing ingredients.
Shake well. Place asparagus and carrot in medium saucepan. Add water to cover. Bring to a boil. Cokk over Medium heat for 3-5 minutes or until crisp-tender. Drain. Rinse with cold water. In medium bowl, combine all salad ingredients. Pour dressing over salad. toss to coat. Cover and refrigerate for at least one hour. If desired, serve on lettuce lined plates. MC formatting by bobbi744@...
NOTES : Per serving: 330 cals., 20 g. fat, 55 mg. chol. CAn substitute cut green beans for asparagus, cooking for 3 minutes. Add carrots and cook 3-5 minutes or until crisp-tender.
Recipe by: Pillsbury All-American Picnics & Barbecues Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 03, 1998