Recipe - Asparagus Beef Salad

DRESSING
1 tablespoon Green onions; thinly cut or sliced up
1/8 teaspoon Ground ginger
One fourth cup Oil
2 tablespoon Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Sesame oil; if desired

SALAD
2 cup Fresh asparagus; diag.
cut or sliced up 1" piec
1 md Carrot; thinly cut or sliced up
8 ounce Deli roast beef; in strips
1 cup Cherry tomatoes; halved
8 ounce Can cut or sliced up water chestnuts;
drained

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 35 minutes or until
crisptender. 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 35
minutes or until crisptender.

Recipe by: Pillsbury AllAmerican Picnics & Barbecues

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 03, 1998