| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cyberealm, Salads | 6 | Servings | |
INGREDIENTS
| 3 | T | Fresh lemon juice |
| 2 | T | Water |
| 1 1/2 | T | Olive oil |
| 1 | t | Anchovy paste |
| 1/8 | t | Freshly ground pepper |
| 1 | Clove garlic, crushed | |
| 9 | oz | Uncooked cheese tortellini |
| 12 | c | Torn romaine lettuce |
| 1 1/2 | c | 2"pieces fresh asparagus, 1# |
| 1/4 | c | Fresh grated parmesan cheese |
INSTRUCTIONS
Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside. Arrange the asparagus in a vegetable steamer over boiling water. Cover and steam 2 minutes or until crisp-tender. Combine asparagus and tortellini in a bowl, add 2 T of lemon juice mixture and toss gently to coat. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce and toss well. Add tortellini mixture, tossing gently to coat. Spoon salad onto serving plates, and sprinkle cheese ontop. Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 200
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 21.5mg
Sodium: 219.5mg
Potassium: 334.2mg
Carbohydrates: 24.6g
Fiber: 3.2g
Sugar: 2g
Protein: 8.8g