This creamy, heart-healthy asparagus salad is a tasty addition to any meal.
Asparagus Salad With Lemon-Garlic Dressing
2 tablespoons fat-free sour cream
1 tablespoon low-fat buttermilk or 1 tablespoon fat-free milk
1 teaspoon grated lemon zest
1 medium garlic clove (minced)
24 medium asparagus spears (trimmed)
poppy seeds (optional)
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 poppy seeds. Serves 4
Nutritional Analysis—Calories: 34; fat: 0g; cholesterol: 1mg; sodium: 10mg; fiber: 3g; sugars: 3g: protein: 3g
From American Heart Association News
Meatless Monday: Asparagus Salad With Lemon-Garlic Dressing
