Recipe By: Tina MacDonald
Serving Size: 2
24 asparagus -- thin spears (about 3/4 pound)
1 sweet red pepper
2 tablespoons Italian dressing
lettuce -- red leaf or butter
Steam asparagus spears until bright green, but still somewhat crisp.
Chill in running cold water. Slice red pepper into thin strips,
cutting off the curved bits at the end at the end of each slice, to
make thin straight strips. Finely chop the curved pieces taken from
the ends of the pepper strips. Peel avocado, cut in half and remove
stone. Slice each avocado half into six lengthways wedges. Arrange
lettuce leaves on two plates. Place a pinwheel of asparagus spears on
lettuce, alternating with red pepper strips. Center the six avocado
slices on top of asparagus and red pepper, center a small mound of
finely chopped red pepper on top of avocado. Drizzle each salad with
1 tbsp. Italian or other vinaigrette dressing.
Per Serving (excluding unknown items): 222 Calories; 16g Fat (57.2%
calories from fat); 7g Protein; 20g Carbohydrate; 8g Dietary Fiber;
0mg Cholesterol; 15mg Sodium. Exchanges: 2 1/2 Vegetable; 1/2 Fruit;
NOTE: You must add to the carb count of this recipe the salad
dressing that you use.