| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Salads, Menus |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Slender asparagus; washed and trimmed |
| 1/2 |
c |
Julienne-cut red bell pepper |
| 1 |
c |
Green and red seedless grapes; halved |
| 1/2 |
c |
Apricot vinaigrette; see recipe |
INSTRUCTIONS
1. Place a vegetable steamer rack in a large skillet or Dutch oven
filled with about 1 inch of boiling water.
2. Lay asparagus top.
3. Cover and cook about 5 minutes, or until just tender.
4. Place pepper strips over the asparagus.
5. Cover 1 minute longer (off the heat).
6. Carefully remove steamer rack and hold vegetables under cold
running water.
7. Drain and chill until ready to serve.
8. Distribute asparagus evenly among four chilled salad plates,
fanning them out in a semicircle; scatter a few strips of red pepper
on top.
9. Place about 1/2 cup of grapes at the base of the asparagus.
10. Drizzle 1 to 2 tablespoons of dressing over the top each plate.
11. Serve Cold.
Yields 4 servings, each 86 cals, 4g fat, 35%cff
Recipe from: The Pyramid Cookbook by Pat Baird.
MENU - Dinner -:- Chilled Asparagus and Grape Salad* : with Apricot
Vinaigrette* : Boiled Baby Peas and New Potatoes : Grilled Salmon
Fillets or Grilled Chicken : Low Fat Corn Muffins : Angel Food Cake
or Low-Fat Frozen Yogurt, topped with Fresh Berries
Consumer Connection Article by Sheila Gains, Colorado State University
Cooperative Extension, Arapahoe County April 2, 1998
www.colostate.edu/Depts/CoopExt/
Mc-Bust from kitpath@earthlink.net
Recipe by: The Pyramid Cookbook by Pat Baird
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on May
07, 1999, converted by MM_Buster v2.0l.
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