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Spring Salad w/ Asparagus & Radishes (2)

Source of Recipe

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Spring Salad w/ Asparagus & Radishes (2)

Cooking Light - May 2000 - Jean Kressy,
Not yet rated.
2 servings (serving size: 1-1/2 cups)

Whether they are thick or thin, use asparagus stalks of approximately the same size so that they cook evenly.

Ingredients:
1 cup (1-inch) diagonally sliced asparagus (about 6 ounces)
3 cups gourmet salad greens
3 thinly sliced radishes
1-1/2 tablespoons fat-free red wine vinaigrette (such as Girard's)
1/2 teaspoon country-style Dijon mustard
1-1/2 tablespoons (about 1/2 ounce) finely crumbled feta cheese

Preparation:
Steam the asparagus, covered, 3 minutes or until tender. Rinse asparagus with cold water, and pat dry. Combine the asparagus, greens, and radishes in a large bowl. Combine the dressing and mustard in a small bowl, and stir well with a whisk. Add the vinaigrette and feta to salad, tossing gently to coat.

Note: You can prepare the greens, asparagus, and radishes up to an hour ahead. Combine them in a large bowl; cover with a paper towel and chill.

1/2 recipe equals: Calories 58 (Calories from fat 29 %); Fat 1.9 g (Satfat 1.1 g, Monofat 0.3 g, Polyfat 0.2 g); Protein 3.9 g; Carbohydrate 7.6 g; Fiber 2.9 g; Cholesterol 6 mg; Sodium 348 mg