Washington waldorf salad

Yield: 6 Servings

Measure Ingredient
3 cups Diagonally sliced fresh asparagus, (1-inch) (2 pounds)
4 cups Cubed unpeeled Red Delicious apple, (1-1/4 pounds)
2 teaspoons Lemon juice
¼ cup Raisins
2 tablespoons Cider vinegar
1 tablespoon Olive oil
2 teaspoons Honey
¼ teaspoon Salt
¼ teaspoon Dried whole dillweed
⅛ teaspoon Pepper
6 \N Curly leaf lettuce leaves

Drop asparagus into a large saucepan of boiling water; cook 1 minute. Drain and plunge into ice water; drain well.

Combine apple and lemon juice in a large bowl, and toss well to coat apple.

Add asparagus and raisins, and toss gently.

Combine vinegar, olive oil, honey, salt, dillweed, and pepper in a jar.

Cover tightly, and shake vigorously. Pour over salad; toss gently. Cover and chill at least 3 hours or up to 12 hours. Yield: 6 servings (serving size: 1 cup).

Per serving: 161 Calories; 4g Fat (18% calories from fat); 6g Protein; 30g Carbohydrate; 0mg Cholesterol; 137mg Sodium Serving Ideas : Serve on lettuce leaves.

Recipe by: Cooking Light, Mar/Apr 1993, page 78 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.

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