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Asparagus Salad w/ Lemon-Garlic Dressing

Source of Recipe

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Asparagus Salad with Lemon-Garlic Dressing

© American Heart Association
Diabetic Exchanges & WW Points
Serves 4; 6 asparagus spears per serving

2 tablespoons fat-free sour cream
1 tablespoon low-fat buttermilk or fat-free milk
1 teaspoon grated lemon zest
1 medium garlic clove, minced
24 medium asparagus spears, trimmed
Poppy seeds (optional)


In a small bowl, stir together the sour cream, buttermilk, lemon zest, and garlic. Cover and refrigerate until serving time.

In a large saucepan or skillet, pour in enough water to barely cover the asparagus. Bring the water to a boil over high heat. Add the asparagus and cook for 5 minutes, or until crisp-tender. Drain in a colander. Rinse with cold water and drain well. If desired, cut on the diagonal into bite-size pieces. Transfer to a serving bowl.

Add the dressing, tossing gently to coat. Lightly sprinkle with poppy seeds.

One 6-spear serving equals: Calories 34; Total Fat 0.0 g; Cholesterol 1 mg; Sodium 10 mg; Carbohydrates 7 g; Fiber 3 g; Sugars 3 g; Protein 3 g ++++ Dietary Exchanges: 1-1/2 vegetable ++++ WWP: 0