Radish Asparagus Salad
Simple & Delicious
May/June 2009 issue
Page: 33
"Lemon zest and mustard in the dressing add the perfect punch to crisp asparagus and crunchy radishes in this fresh spring salad. My family loves it!" Nancy Latulippe – Simcoe, ON
SERVINGS: 6
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 25 min.
Ingredients:
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
7 radishes, thinly sliced
2 tablespoons sesame seeds
DRESSING:
2 tablespoons olive oil
2 tablespoons thinly sliced green onion
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon grated lemon peel
1/4 teaspoon pepper
Directions:
In a large saucepan, bring 6 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
Transfer to a large bowl; add radishes and sesame seeds. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss to coat. Yield: 6 servings.
Nutrition Facts
One serving:2/3 cup
Calories: 73, Fat:6 g, Saturated Fat:1 g, Cholesterol:
Diabetic Exchange:
1 vegetable, 1 fat.
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