Guest guest Posted May 31, 2001 Report Share Posted May 31, 2001 * Exported from MasterCook * Asparagus Salad with Garlic Toasts and Shaved Parmesan Recipe By :VEGETARIAN GRILL by Andrea Chesman Serving Size : 4 Preparation Time :0:00 Categories : Chapter 04 Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 red bell pepper 1 pound asparagus -- trimmed 1 recipe Classic Vinaigrette 4 cups mesclun or mixed salad greens -- may double Shaved Parmesan cheese 8 Garlic Toasts 1. Prepare a medium-hot fire in the grill. 2. Roast the pepper, turning occasionally, until completely charred, about 10 minutes. Place in a plastic or paper bag to steam for 10 minutes to loosen the skin. Peel and seed, then very finely chop. 3. Brush the asparagus with the vinaigrette. Grill, turning occasionally, until tender, about 8 minutes. Meanwhile, prepare the garlic toasts. 4. To serve, make a bed of greens on each plate. Arrange the asparagus on top. Sprinkle with the roasted pepper. Drizzle the remaining vinaigrette on top. Garnish with the shaved Parmesan, and serve at once with the garlic toasts on the side. Description: " page 93 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 22 Calories; trace Fat (5.7% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Vegetable. NOTES : This hearty salad makes a delicious light meal, especially when accompanied with a soup. Use more or less greens, depending on how central the role of the salad is to the meal. SERVES 4 Nutr. Assoc. : 0 0 0 0 0 0 Co-moderator at http://community.sierra.com/WebX?14@@.ee741bb Who offers mxp? http://home.earthlink.net/~kitpath/MC/mcRecipes.htm Quote Link to comment Share on other sites More sharing options...
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