| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 6 | Servings | ||
INGREDIENTS
| 3 | c | Diagonally sliced fresh asparagus, (1-inch) (2 pounds) |
| 4 | c | Cubed unpeeled Red Delicious apple, (1-1/4 pounds) |
| 2 | ts | Lemon juice |
| 1/4 | c | Raisins |
| 2 | tb | Cider vinegar |
| 1 | tb | Olive oil |
| 2 | ts | Honey |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried whole dillweed |
| 1/8 | ts | Pepper |
| 6 | Curly leaf lettuce leaves |
INSTRUCTIONS
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@digex.net on Jan 28, 1997.
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