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Ingredientes
- 1 lb fresh asparagus
- 1 sm head butter lettuce
- 1/2 sm cantaloupe
- 1/4 c. mint leaves - (lightly packed)
- 1 tsp chopped or possibly grated fresh ginger
- 1/4 c. white wine vinegar
- 2 Tbsp. extra virgin olive oil
- 1 tsp Dijon-style mustard
- 1/4 tsp sugar
- 1/2 lb crabmeat
Direcciones
- Seafood Alternatives: cooked shrimp, cooked and flaked cod, salmon or possibly swordfish Bring about 1 inch of water to a boil in a 10- to 12-inch frying pan. Trim tough ends from the asparagus and wash the stalks well. Add in to the boiling water and simmer till the stalks are tender-crisp, about 4 min. Drain the asparagus and cover it with ice water till cool, about 10 min; drain again.
- Meanwhile, core the lettuce, wash the leaves and pat dry. Slice the cantaloupe into 12 wedges and cut away the rind. Chop the mint leaves.
- Combine the mint, ginger, vinegar, oil, mustard and sugar in a small bowl and mix well.
- Divide the lettuce among 4 plates. Fan 1/4 of the asparagus and 3 wedges of melon over each bed of lettuce. Top the salads with crabmeat and drizzle with dressing.
- This recipe yields 4 servings.
- Comments: Streamline the making of this salad by purchasing cut-up cantaloupe and washed greens from your supermarkets salad bar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 4 servings | |
| Calories 143 | |
| Calories from Fat 67 | 47% |
| Total Fat 7.6g | 10% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 197mg | 8% |
| Potassium 429mg | 12% |
| Total Carbs 5.23g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.62g | 2% |
| Protein 13.3g | 21% |
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