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Title: Asparagus and Strawberries Vinaigrette
Categories: Salad Vegetable Fruit Lowcal
Yield: 5 Servings
| 1/4 | c | Lemon juice |
| 1 | tb | Honey |
| 1 | tb | Vegetable oil |
| pn | Ground ginger | |
| 1 | lb | Fresh asparagus |
| 2 | c | Fresh strawberries; sliced |
| 5 | Boston lettuce leaves |
Combine first 4 ingredients in a small bowl, stirring with a wire whisk until well blended; set aside.
Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cut into 1-1/2-inch pieces. Cover and cook in a small amount of boiling water 4 minutes. Drain and chill.
Arrange asparagus and strawberries on lettuce-lined salad plates. Drizzle with lemon mixture. Yield: 5 servings (about 78 calories per 1-cup salad and 1 tablespoon dressing). Source: Cooking Light, Mar/Apr 1988.
Variation: You can use spinach for all or part of the lettuce leaves. A small little slice of fresh ginger gives it a real nice flavor, but the powdered ginger is fine too.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
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