1 pound fresh asparagus
6 cups torn mixed greens
8 ounces cooked lean roast
beef, thinly sliced
1/4 cup sliced radishes
1 Recipe tomato dressing
Wash asparagus. break off
woody bases where spears snap easily. Scrape off scales.
In a medium covered saucepan
cook asparagus in a small amount of boiling water for
4 to 6 minutes or until
crisp tender. Drain. Rinse with cold water. Drain. Cover and
refrigerate at least 2 hours
or up to 24 hours.
To serve, divide greens
among 4 plates. Arrange chilled asparagus, roast beef,
and radish slices
on top of greens. Drizzle Roasted Tomato Dressing over
salads. Makes 4 servings.
Roasted Tomato Dressing
Spray a shallow baking pan
with non stick coating. Arrange 4 plum tomatoes,
halved lengthwise, cut sides
up, in pan. Bake uncovered in a 425 degree oven
about 45 minutes or until
soft and skins are dark.Let stand for 20 minutes.
In a blender container combine
tomatoes, 1/4 cup water, 2 TBLS red wine vinegar,
1 TBLS sugar, 1/4 tsp salt,
1/4 tsp pepper, and dash of bottled hot pepper sauce
(if desired) Cover and blend
smooth.
Nutrition Facts per serving:
185 calories, 7 g total
fat (2 g saturated fat) 51 mg cholesterol, 207 mg sodium,
12 g carbohydrate, 4 g fiber,
21 g protein
Exchange: 2 lean meat, 3
vegetable
