| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Diagonally sliced fresh asparagus, (1-inch) (2 pounds) |
| 4 |
c |
Cubed unpeeled Red Delicious apple, (1-1/4 pounds) |
| 2 |
ts |
Lemon juice |
| 1/4 |
c |
Raisins |
| 2 |
tb |
Cider vinegar |
| 1 |
tb |
Olive oil |
| 2 |
ts |
Honey |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Dried whole dillweed |
| 1/8 |
ts |
Pepper |
| 6 |
|
Curly leaf lettuce leaves |
INSTRUCTIONS
Drop asparagus into a large saucepan of boiling water; cook 1 minute. Drain
and plunge into ice water; drain well.
Combine apple and lemon juice in a large bowl, and toss well to coat apple.
Add asparagus and raisins, and toss gently.
Combine vinegar, olive oil, honey, salt, dillweed, and pepper in a jar.
Cover tightly, and shake vigorously. Pour over salad; toss gently. Cover
and chill at least 3 hours or up to 12 hours. Yield: 6 servings (serving
size: 1 cup).
Per serving: 161 Calories; 4g Fat (18% calories from fat); 6g Protein; 30g
Carbohydrate; 0mg Cholesterol; 137mg Sodium
Serving Ideas : Serve on lettuce leaves.
Recipe by: Cooking Light, Mar/Apr 1993, page 78
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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