Marinated Asparagus Salad
Calories 64 (18% from fat)
Fat 1.3 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 127 mg.
Carb. 12 gram
Fiber 3 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 2.6 gram
2 cups asparagus tips, fresh or frozen
(We used fresh.)
1 medium (1 cup) red onion, chopped
(If you like intense onion flavor, simply slice it, don't chop into smaller pieces. Picture shows onions sliced.)
1/4 cup low fat Caesar salad dressing
(We used Kraft Light Creamy Caesar because it had the lowest fat and sodium.)
2 tomatoes (2 cups), chopped
1. Rinse the asparagus spears in cool water to remove dirt from the tips, then bend them until they break. They will snap at their natural breaking point. Throw away the woody bottoms.
2. Heat a wide skillet filled with 1 inch of water on high heat. Once it's boiling, place the spears in the water and boil for 3-5 minutes. Immediately after they're cooked, rinse them under cool water in a strainer to stop the cooking and keep their bight green color.
3. If asparagus is frozen, cook according to package directions.
4. Put asparagus in a mixing bowl and toss together with the onion, Caesar salad dressing and tomatoes. Cover and refrigerate overnight. Stir the salad up just before you serve.
Yield: 4 Servings