Heart Healthy
A tasty accompaniment to any meal, this fresh asparagus salad with a creamy dressing will quickly become one of your favorite recipes.
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Asparagus Salad with Lemon-Garlic Dressing
-
Servings:
4
-
Serving Size :
1/2 cup
Ingredients
-
2 tablespoons sour cream -
1 tablespoon buttermilk OR -
1 tablespoon milk -
1 teaspoon lemon zest -
1 medium garlic clove -
24 medium asparagus -
poppy seeds
Directions
Tip: Click on step to mark as complete.
-
In a small bowl, stir together the sour cream, buttermilk, lemon zest, and garlic. Cover and refrigerate until serving time. -
In a large saucepan or skillet, pour in enough water to barely cover the asparagus. Bring the water to a boil over high heat. Add the asparagus and cook for 5 minutes, or until crisp-tender. Drain in a colander. Rinse with cold water and drain well. If desired, cut on the diagonal into bite-size pieces. Transfer to a serving bowl. -
Add the dressing, tossing gently to coat. Lightly sprinkle with the poppy seeds.
Tip: Fresh asparagus has a short shelf life and should be used as soon as possible after purchase. To extend its freshness, fill a vase-like container with about an inch of water. Stand the asparagus in the water and lightly cover it with plastic wrap. Refrigerate it for up to two days.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 34 | |
|---|---|---|
| Total Fat | 0.0 g | |
| Saturated Fat | 0.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.0 g | |
| Cholesterol | 1 mg | |
| Sodium | 10 mg | |
| Total Carbohydrate | 7 g | |
| Dietary Fiber | 3 g | |
| Sugars | 3 g | |
| Protein | 3 g | |
Dietary Exchanges
1 1/2 vegetable
-
Servings:
4
-
Serving Size :
1/2 cup
Ingredients
-
2 tablespoons sour cream -
1 tablespoon buttermilk OR -
1 tablespoon milk -
1 teaspoon lemon zest -
1 medium garlic clove -
24 medium asparagus -
poppy seeds
Directions
Tip: Click on step to mark as complete.
-
In a small bowl, stir together the sour cream, buttermilk, lemon zest, and garlic. Cover and refrigerate until serving time. -
In a large saucepan or skillet, pour in enough water to barely cover the asparagus. Bring the water to a boil over high heat. Add the asparagus and cook for 5 minutes, or until crisp-tender. Drain in a colander. Rinse with cold water and drain well. If desired, cut on the diagonal into bite-size pieces. Transfer to a serving bowl. -
Add the dressing, tossing gently to coat. Lightly sprinkle with the poppy seeds.
Tip: Fresh asparagus has a short shelf life and should be used as soon as possible after purchase. To extend its freshness, fill a vase-like container with about an inch of water. Stand the asparagus in the water and lightly cover it with plastic wrap. Refrigerate it for up to two days.