Asparagus Strawberry Salad Recipe
From Medford Lakes, New Jersey, Elissa Armbruster writes, "This simple salad's one of the best I've tasted - and it's so pretty, too! A friend served it at a baby shower...all of us were raving over it and asking for the recipe."
This recipe is:
Quick
Diabetic Friendly
Prep: 20 min. + chilling
Yield: 8 Servings
Ingredients
1/4 cup sugar
2 tablespoons cider vinegar
1 tablespoon poppy seeds
1-1/2 teaspoons sesame seeds
3/4 teaspoon grated onion
1/4 teaspoon salt, optional
1/8 teaspoon paprika
1/8 teaspoon Worcestershire sauce
1/4 cup vegetable oil
1 pound fresh asparagus, trimmed
1 pint fresh strawberries, sliced
1/4 cup crumbled blue cheese, optional
Directions
In a jar with tight-fitting lid, combine the sugar, vinegar, poppy seeds, sesame seeds, onion, salt if desired, paprika and
Worcestershire sauce; shake until sugar is dissolved. Add the oil; shake well. Cover and refrigerate 1 hour.
In a skillet, cook the asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Cover and refrigerate for at least 1 hour. Arrange the asparagus and strawberries on a serving plate; sprinkle with blue cheese if desired. Pour the dressing over all. Serve with a slotted spoon. Yield: 8 servings.
Nutritional Facts One serving (prepared without salt and blue cheese) equals 108 calories, 8 g fat (0 saturated fat), 0 cholesterol, 5 mg sodium, 10 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.
Originally published as Asparagus Strawberry Salad in Country Woman March/April 1998, p40
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