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Baby Greens With Almond Vinaigrette

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CATEGORY CUISINE TAG YIELD
Niger Toohot01 6 Servings

INGREDIENTS

18 Asparagus spears -, abt 1
lb hard ends trimmed
1 T Olive oil
1/2 lb Oyster or white mushrooms
stems and caps finely
sliced
1 Garlic clove, minced
2 T Chopped fresh parsley
Juice of 1 lemon
1/4 t Salt
1/4 t Freshly-ground black pepper
1 lb Baby greens -, 6 cups
loosely packed
such as oak leaf mache and
watercress
Almond Vinaigrette, see *
Note

INSTRUCTIONS

Note: See the "Almond Vinaigrette" recipe which is included in this
collection.  Blanch the asparagus in a large saucepan of boiling salted
water until  bright green, about 1 to 2 minutes. Immediately transfer
to a bowl of  iced water. Drain and cut on the diagonal into 2-inch
long pieces.  Set aside. Heat the olive oil in a medium skillet over
medium heat  until smoking. Saute the mushrooms just to soften, about 1
minute.  Add the garlic and saute briefly until the aroma is released.
Remove  from the heat. Stir in the parsley, lemon juice, salt and
pepper and  set aside to cool. In a large mixing bowl, lightly toss the
baby  greens with about half of the Almond Vinaigrette. Divide into 6
portions and place on serving plates. Divide the mushrooms and
sprinkle across the top. In the same bowl, toss the blanched  asparagus
with the remaining vinaigrette. Divide among the salads,  fanning the
spears across the top. This recipe yields 6 servings.  Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue  Milliken From the TV
FOOD NETWORK - (Show # TH-6152 broadcast  09-06-1996) Downloaded from
their Web-Site - http://www.foodtv.com  Formatted for MasterCook by MR
MAD, aka Joe Comiskey -  jpmd44a@prodigy.com  09-21-1996  Recipe by:
Susan Feniger and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 24
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 99.6mg
Potassium: 34.1mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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