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Name: Asparagus Beef Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Green onions; thinly sliced; 2 tb Red wine vinegar; 1/4 c Vegetable oil; 1 ts Sesame oil; if desired; 2 c Fresh asparagus; diag.; 8 oz Deli roast beef; in strips; 1 c Cherry tomatoes; halved; 8 oz Can sliced water chestnuts;; 1 tb Soy sauce; 1/8 ts Ground ginger; 1 md Carrot; thinly sliced

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INGREDIENTS

1 tb Green onions; thinly sliced
DRESSING
2 tb Red wine vinegar
1/4 c Vegetable oil
1 ts Sesame oil; if desired
SALAD
2 c Fresh asparagus; diag.
8 oz Deli roast beef; in strips
1 c Cherry tomatoes; halved
8 oz Can sliced water chestnuts;
1 tb Soy sauce
1/8 ts Ground ginger
1 md Carrot; thinly sliced

Servings

INSTRUCTIONS

In 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. Cokk 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. MC formatting by bobbi744@sojourn.com NOTES : Per serving: 330 cals., 20 g. fat, 55 mg. chol. CAn substitute cut green beans for asparagus, cooking for 3 minutes. Add carrots and cook 3-5 minutes or until crisp-tender. Recipe by: Pillsbury All-American Picnics & Barbecues Posted to MC-Recipe Digest by Roberta Banghart on Apr 03, 1998

NOTES

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Asparagus Beef Salad

1 tb Green onions; thinly sliced
 DRESSING
2 tb Red wine vinegar
1/4 c Vegetable oil
1 ts Sesame oil; if desired
 SALAD
2 c Fresh asparagus; diag.
8 oz Deli roast beef; in strips
1 c Cherry tomatoes; halved
8 oz Can sliced water chestnuts;
1 tb Soy sauce
1/8 ts Ground ginger
1 md Carrot; thinly sliced

In 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. Cokk 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. MC formatting by bobbi744@sojourn.com    NOTES : Per serving: 330 cals., 20 g. fat, 55 mg. chol. CAn substitute cut  green beans for asparagus, cooking for 3 minutes. Add carrots and cook 3-5  minutes or until crisp-tender.    Recipe by: Pillsbury All-American Picnics & Barbecues    Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on  Apr 03, 1998

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Nutrition

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Serving Size: 1 Serving (219g)
Recipe Makes: 4 Servings

Calories: 84
Calories from Fat: 82 (98%)

Amt Per Serving		% DV

	Total Fat 9.1g	12 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 2.6g
Cholesterol 0mg		0 %
Sodium 64mg		2 %
Potassium 8.6mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 84

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