* Exported from MasterCook *

CHILLED ASPARAGUS WITH FETA VINAIGRETTE

Recipe By :Cooking Light, June 1995, page 74
Serving Size : 4 Preparation Time :0:08
Categories : 0-5G Low Carb Vegetables-Asparagus


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 lb asparagus -- 625gr
2 tbsp crumbled feta cheese
2 1/2 tbsp lemon juice
1 1/2 tbsp orange juice
1 tbsp water
2 tsp Dijon mustard
2 tsp vegetable oil
2 drops hot sauce
1/2 cup diced red bell pepper -- capsicum

Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Arrange asparagus spoke-fashion on a 12-inch round glass platter with stem ends toward outside of platter. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 4 minutes or until crisp-tender, rotating platter a half-turn after 2 minutes. Let stand, covered, 2 minutes. Cover and chill.

Combine cheese and next 6 ingredients (cheese through hot sauce); stir with a wire whisk. Divide asparagus among 4 plates; top each serving with 2 tablespoons feta dressing and 2 tablespoons bell pepper. Yield: 4 servings.

This dressing can also be used over salmon or salad greens.





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Per Serving (excluding unknown items): 62 Calories; 4g Fat (46.9% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 87mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb recipes in Master Cook Format



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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