Free Recipe Chilled Asparagus And Grape Salad
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Chilled Asparagus And Grape Salad Recipe
1 lb Slender asparagus; washed
-and trimmed
1/2 c Julienne-cut red bell pepper
1 c Green and red seedless
-grapes; halved
1/2 c Apricot vinaigrette; see
-recipe
Chilled Asparagus And Grape Salad Preparation
1. Place a vegetable steamer rack in a large skillet or Dutch oven filled with about 1 inch of boiling water. 2. Lay asparagus top. 3. Cover and cook about 5 minutes, or until just tender. 4. Place pepper strips over the asparagus. 5. Cover 1 minute longer (off the heat). 6. Carefully remove steamer rack and hold vegetables under cold running water. 7. Drain and chill until ready to serve. 8. Distribute asparagus evenly among four chilled salad plates, fanning them out in a semicircle; scatter a few strips of red pepper on top. 9. Place about 1/2 cup of grapes at the base of the asparagus. 10. Drizzle 1 to 2 tablespoons of dressing over the top each plate. 11. Serve Cold. Yields 4 servings, each 86 cals, 4g fat, 35%cff Recipe from: The Pyramid Cookbook by Pat Baird. MENU – Dinner -:- Chilled Asparagus and Grape Salad* : with Apricot Vinaigrette* : Boiled Baby Peas and New Potatoes : Grilled Salmon Fillets or Grilled Chicken : Low Fat Corn Muffins : Angel Food Cake or Low-Fat Frozen Yogurt, topped with Fresh Berries Consumer Connection Article by Sheila Gains, Colorado State University Cooperative Extension, Arapahoe County April 2, 1998 www.colostate.edu/Depts/CoopExt/ Mc-Bust from kitpath@earthlink.net Recipe by: The Pyramid Cookbook by Pat Baird Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on May 07, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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