Source:

Classifications: Salads

Qty Measure Ingredient

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1 pound fresh asparagus, trimmed

4 romaine lettuce leaves

4 cups torn romaine lettuce

1/3 cup prepared fat-free Italian salad dressing

10 cherry tomatoes, halved

2 tablespoons grated Parmesan cheese

Instructions: In a large saucepan, cook asparagus in boiling water for 5-6 minutes or until crisp-tender. Place in ice water to stop cooking. Line and 11-in. x 7-in. x 2-in. pan with romaine leaves. Top with torn romaine. Arrange asparagus over the romaine; top with tomatoes. Pour dressing over all. Sprinkle with cheese. Chill for 1 hour.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving equals 2 vegetable; also, 62 calories, 174 mg sodium, 1 mg cholesterol, 11 gm carbohydrate, 4 gm protein, 2 gm fat.

Serves: 6

Food Exchanges: