¼ cup water
¼ tsp onion powder
1 lb. fresh asparagus, rimmed
16 lettuce leaves
3 tomatoes, sliced
1 ripe avocado, sliced (optional)
Dressing:
½ cup mayonnaise
½ cup sour cream
2 tsp prepared mustard
1 tsp catsup
salt and pepper , to taste
Combine the water and onion powder; bring to a boil.
Add the asparagus and cook for 3 to 5 minutes or until asparagus is crisp-tender and bright green.
Drain; cool to room temp.
Place lettuce leaves per serving on a large platter or individual salad plates.
Halve the tomato slices and arrange over the lettuce.
Top tomatoes with spears of asparagus and slices of avocado, if desired.
Combine all dressing ingredients; top each salad serving with a generous dollop.
Sugar: 4g
:
Calcium: 54mg
Calories: 192kcal
Carbohydrates: 8g
Cholesterol: 13mg
Fat: 17g
Fiber: 4g
Iron: 2mg
Potassium: 459mg
Protein: 3g
Saturated Fat: 4g
Sodium: 139mg
Vitamin A: 4502IU
Vitamin C: 21mg
