Yield: 6 Servings
|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|
|2 tablespoons||Cider vinegar|
|1 tablespoon||Olive oil|
|¼ teaspoon||Dried whole dillweed|
|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.