| Asparagus Beef Salad
Dressing
1 tablespoon of Green onions, thinly sliced
1/8 teaspoon of ground ginger
1/4 cup of Oil
2 tablespoons of Red wine vinegar
1 tablespoon of Soy sauce
1 teaspoon of Sesame oil, if desired
SALAD
2 cups of fresh asparagus; cut diagonally
1 medium Carrot, thinly sliced
8 ounces of Deli roast beef; in strips
1 cup of Cherry tomatoes; halved
8 ounce can of sliced water chestnuts |
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In small jar with tight fitting lid, combine all dressing ingredients. Shake well. Place asparagus and carrot in medium saucepan. Add water to cover. Bring to a boil. Cook over Medium heat for 3-5 minutes or until crisp-tender. Drain. Rinse with cold water. In medium bowl, combine all salad ingredients. Pour dressing over salad. toss to coat. Cover and refrigerate for at least one hour. If desired, serve on lettuce lined plates. MC formatting by bobbi744@sojourn.com NOTES : Per serving: 330 cals., 20 g. fat, 55 mg. chol. Can substitute cut green beans for asparagus, cooking for 3 minutes. Add carrots and cook 3-5 minutes or until crisp-tender. Recipe by: Pillsbury All-American Picnics & Barbecues Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Apr 03, 1998
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