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CATEGORY CUISINE TAG YIELD
Indo 6 Servings

INGREDIENTS

24 Asparagus spears
1/2 c Salsa
1 tb Cilantro leaves
2 Garlic cloves
4 Scallions; thinly sliced

INSTRUCTIONS

Source: Simply the Best-Weight Watchers
1. In a large nonstick skillet, combine asparagus and 1/2 c. water; bring
to a boil. Rduce heat and simmer, covered, until the asparagus is
tenedr-crisp, abouut 5 minutes; darian and run under cold water to cool.
2. In a blender or food procesor, puree tae asparagus, salassa, cilantro
and garlic. Add scallions and pulse several timesuntil chunky-smooth.
Transfer to a serving bowl. Refrigerate, covered, until chilled, at least
one hour.
Per serving: 22 Calories, 0 g. total fat, 0 g Saturated Fat, 0 mg
Cholesterol, 96 mg Sodium, 4 g Total Carbohydrate, 1g Dietary Fiber, 2 g
Protein, 18 mg Calcium.
Posted to JEWISH-FOOD digest by kblindow@juno.com (Kuppel/Rebekkah Lindow)
on Oct 7, 1998, converted by MM_Buster v2.0l.

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