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Name: Lovers Salad With strawberry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 2 tb olive oil; 5 oz Baby greens; 2 1/2 tb Balsamic vinegar; 1/2 lb Asparagus; 1 Head boston lettuce; 1 ts Dijon mustard; 2 tb Almond slivers; toasted; 1/2 c Feta cheese; crumbled; 5 oz Frozen strawberries;; 1/4 ts Salt; 1 md Carrot; peeled and; Ground black pepper; to

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INGREDIENTS

2 tb olive oil
5 oz Baby greens
2 1/2 tb Balsamic vinegar
SALAD
1/2 lb Asparagus
1 Head boston lettuce
1 ts Dijon mustard
2 tb Almond slivers; toasted
1/2 c Feta cheese; crumbled
5 oz Frozen strawberries;
1/4 ts Salt
1 md Carrot; peeled and
Ground black pepper; to

Servings

INSTRUCTIONS

Date: Sat, 20 Apr 96 07:59:07 PDT From: eboyd@shentel.net To Prepare the Vinaigrette: In a blender or food processor, puree the berries. Add the vinegar, oil, mustard, salt and pepper. Blend until smooth. Refrigerate until ready to use. To Prepare the Salad: Break off the ends of the asparagus and cut on the diagonal into 2-inch pieces. Bring a pan of water to a boil, add the asparagus and cook 2-3 minutes, until tender. Drain and rinse in cold water until chilled. Pat dry. Clean and tear the lettuce and greens into bite-size pieces. Put into a large bowl, cover with paper towels and refrigerate. When ready to serve, combine the asparagus, greens, carrot, feta and almonds. Toss with about half the vinaigrette, using just enough to lightly coat the greens. Serve. Recipe By : Seattle Times-posted by Mike Key From: Mike Key Date: Mon, 02-05-96 (19:08) Sound Advice Recipes (1923) MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #112 From the MealMaster recipe list. Downloaded from G Internet, G Internet.

NOTES

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Lovers Salad With strawberry Vinaigrette

2 tb olive oil
5 oz Baby greens
2 1/2 tb Balsamic vinegar
 SALAD
1/2 lb Asparagus
1 Head boston lettuce
1 ts Dijon mustard
2 tb Almond slivers;  toasted
1/2 c Feta cheese; crumbled
5 oz Frozen strawberries;
1/4 ts Salt
1 md Carrot; peeled and
 Ground black pepper; to

Date: Sat, 20 Apr 96 07:59:07 PDT    From: eboyd@shentel.net  To Prepare the Vinaigrette: In a blender or food processor, puree the  berries. Add the vinegar, oil, mustard, salt and pepper. Blend until  smooth. Refrigerate until ready to use.    To Prepare the Salad: Break off the ends of the asparagus and cut on the  diagonal into 2-inch pieces.  Bring a pan of water to a boil, add the  asparagus and cook 2-3 minutes, until tender. Drain and rinse in cold water  until chilled. Pat dry. Clean and tear the lettuce and greens into  bite-size pieces. Put into a large bowl, cover with paper towels and  refrigerate. When ready to serve, combine the asparagus, greens, carrot,  feta and almonds. Toss with about half the vinaigrette, using just enough  to lightly coat the greens. Serve.    Recipe By : Seattle Times-posted by Mike Key    From: Mike Key Date: Mon, 02-05-96 (19:08) Sound Advice Recipes (1923)    MM-RECIPES@IDISCOVER.NET    MEAL-MASTER RECIPES LIST SERVER    MM-RECIPES DIGEST V3 #112    From the MealMaster recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (172g)
Recipe Makes: 4 Servings

Calories: 51
Calories from Fat: 18 (35%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 41.5mg		1 %
Potassium 248.1mg		7 %
Total Carbohydrate 7.6g		2 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 5.1g
Protein 2g		3 %
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: 51

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