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Rating: 4.1/5 (16 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 114
% Daily Value**
Total Fat 4g
5%
Saturated Fat 2g
2%
Unsaturated Fat 1g
Cholesterol 3mg
1%
Sodium 75mg
3%
Total Carbohydrate 17g
6%
Dietary Fiber 3g
12%
Sugars 7g
Protein 6g
Vitamin A  12%Vitamin C  39%
Calcium  7%Iron  11%
Potassium  11%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Asparagus Salad with Blue Cheese Dressing

Date Added: June 11, 2009

Ingredients:

1/2 Cup Yogurt
1/4 Cup Lemon Juice fresh
1 Tablespoon Chive
28 Asparagus spears -- trimmed
1 Tablespoon Blue Cheese -- crumbled
1 Clove Of Garlic -- peeled
2 Tomatoes - cored and
1/2 Cup Wheat Germ
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Directions:

1. Bring water to the boil in the bottom of a steamer. Fit the baket into the steamer. Steam the asparagus over medium high heat for about 6 minutes, until bright green and tender. Remove the steamer from the heat and let the asparagus cool.

2. Combine the yogurt and blue cheese in a small saucepan. Warm over low heat for 1 to 2 minutes, whisking constantly, just until the blue cheese has melted. Remove the pan from the heat and whisk in the lemon juice, chives and garlic.

3. Arrange the asparagus in the centr of a serving plate and ring with the tomato wedges. Drizzle the yogurt dressing over the asparagus. Sprinkle with the salt and pepper and garnish with the fennel.

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Dietary Notes:
This recipe is very low-sodium with 74.5mg per serving and low-cholesterol with 3mg per serving

This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is high in Vitamin C with 39% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Yogurt, Gluten, Tomato, Cheese, Asparagus, Sulfites, Garlic, Fructose Malabsorption allergies.
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