Washington waldorf salad
6 Servings
Ingredients
| Quantity | 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 | Curly leaf lettuce leaves | |
Directions
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.