| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
Asparagus, Bobbie – no |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Green onions; thinly sliced |
| 1/8 |
ts |
Ground ginger |
| 1/4 |
c |
Oil |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Sesame oil; if desired |
| 2 |
c |
Fresh asparagus; diag. sliced 1" piec |
| 1 |
md |
Carrot; thinly sliced |
| 8 |
oz |
Deli roast beef; in strips |
| 1 |
c |
Cherry tomatoes; halved |
| 8 |
oz |
Can sliced water chestnuts; drained |
INSTRUCTIONS
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@sojourn.com
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@sojourn.com> on
Apr 03, 1998
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”