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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Vegetables Salads 4 Servings

INGREDIENTS

8 oz Fresh asparagus, cleaned
1 Head lettuce
1/4 c Coarsely chopped hazelnuts
1/4 c Crumbled Bleu cheese
1/3 c Vegetable oil
1/4 c Red wine vinegar
2 1/2 T White sugar
1/2 t WATKINS Raspberry Extract
1/4 t WATKINS garlic powder
1/8 t WATKINS Royal Pepper
Fresh raspberries

INSTRUCTIONS

Lettuce should be rinsed, patted dry and torn. Asparagus, cleaned and
trimmed. You need just enough raspberries to garnish, or you can skip
them if you want.  Steam or poach asparagus until crisp-tender;chill
thoroughly.  Arrange  lettuce in a large serving bowl or on individual
plates. Slice  asparagus diagonally into 1-inch pieces.  Arrange
attractively on top  of lettuce. Top with hazelnuts and Bleu cheese.
Combine remaining  ingredients;mix well. Drizzle over salad before
serving.  Optional:  Top with raspberries.  Formatted for MM by Diana
Eichman.  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 217
Calories From Fat: 198
Total Fat: 22.6g
Cholesterol: 0mg
Sodium: 162.2mg
Potassium: 152.2mg
Carbohydrates: 2.6g
Fiber: 1.3g
Sugar: <1g
Protein: 2.1g


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