* Exported from MasterCook * Asparagus Beef Salad Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 4-7 July 2001 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRESSING:
1 tablespoon green onions -- thinly sliced
1/8 teaspoon ground ginger
1/4 cup oil
2 tablespoons red wine vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil -- if desired
SALAD:
2 cups fresh asparagus
diagonally sliced 1-inch pieces
1 medium carrot -- thinly sliced
8 ounces deli roast beef -- in strips
1 cup cherry tomatoes -- halved
1 8 ounce can sliced water chestnuts -- drainedIn small jar with tight fitting lid, combine all dressing ingredients. Shake well. Place asparagus and carrot in medium saucepan. Add water to cover. Bring
to a boil. Cook over Medium heat for 3-5 minutes or until crisp-tender.
Drain. Rinse with cold water. In medium bowl, combine all salad ingredients. Pour dressing over salad.
Toss to coat. Cover and refrigerate for at least one hour. If desired,
serve on lettuce lined plates. Makes 4 (1 1/4 cup) servings. Source : "Pillsbury Classic Cookbook #172,
All-American Picnics & Barbecues, June '95, p. 46"
S(MC formatting by): "bobbi744@acd.net"NOTES : Tip: Can substitute cut green beans for asparagus, cooking for 3
minutes. Add carrots and cook 3-5 minutes or until crisp-tender. Bobbie's
Note: I made this according to the recipe except I had a little less
asparagus than called for and used 8 ounces of leftover Sirloin steak,
cut in thin slices instead of the deli roast beef. Made enough for 3
dinner main-course salads. Delicious!! Contributed to the FareShare Gazette by Art;
7 July 2001.
<http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 266 Calories; 17g Fat (57.3%
calories from fat); 18g Protein; 11g Carbohydrate; 2g Dietary Fiber; 23mg
Cholesterol; 1084mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1
1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.
| 
