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Ingredientes
- 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
Direcciones
- 1. Place a vegetable steamer rack in a large skillet or possibly Dutch oven filled with about 1 inch of boiling water.
- 2. Lay asparagus top.
- 3. Cover and cook about 5 min, or possibly till 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 cool running water.
- 7. Drain and refrigeratetill ready to serve.
- 8. Distribute asparagus proportionately 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 c. of grapes at the base of the asparagus.
- 10. Drizzle 1 to 2 Tbsp. of dressing over the top each plate.
- 11. Serve Cool.
- MENU - Dinner -:- Chilled Asparagus and Grape Salad* : with Apricot Vinaigrette* : Boiled Baby Peas and New Potatoes : Grilled Salmon Fillets or possibly Grilled Chicken : Low Fat Corn Muffins : Angel Food Cake or possibly Low-Fat Frzn Yogurt, topped with Fresh Berries
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 4 servings | |
| Calories 25 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 69mg | 2% |
| Total Carbs 6.56g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.61g | 4% |
| Protein 0.26g | 0% |
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