*This recipe is adapted from my favorite cooking show, Paula's Home Cooking. It's from Paula Deen. I use bottled fat free italian dressing in place of the dry mix and fat free mayonnaise in place of the full fat version. This salad is wonderful...but don't overcook the asparagus. Keep it crisp! Allow time to marinate! If you omit the mayo...the points value is 0! Colette
*If fresh asparagus is out of season, you may substitute 1 1/2 (15-ounce) cans whole green asparagus spears.
Ingredients
1 pound asparagus 1/2 tsp dried tarragon 1/2 tsp garlic salt 1/2 cup fat-free Italian salad dressing 1/4 cup Heinz Premium Tarragon Vinegar 5 leaf Boston lettuce 1/2 cup fat free mayonnaise 2 Tbsp fatg free Italian Dressing
Instructions
Steam asparagus for 60 seconds, or until tender but still crisp. Do not overcook!
Drain the asparagus and layer it in a shallow glass dish. Sprinkle each layer with some crumbled tarragon, pepper, to taste, and garlic salt. Pour the salad dressing and vinegar over the asparagus, cover, and refrigerate overnight. Serve chilled asparagus on lettuce leaves, topped with a dollop of mayonnaise flavored with the 2 Tbsp of the dressing.
-- Edited by Colette at 16:02, 2006-04-01
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
