Asparagus Chef Salad
2 1/2 pounds asparagus, trimmed
8 ounces mushrooms, sliced
2 ounces part-skim julienne Swiss cheese
2 ounces lean julienne ham
1 tablespoon finely chopped onion
1 orange, peeled and cubed
1 package lemon and herb salad dressing mix
2 tablespoons water
1/4 cup vinegar
1/4 cup vegetable oil
Chop asparagus into bite-size pieces and place in a microwave-proof casserole dish. Add 2 tablespoons water, cover, and microwave for 2 minutes. Drain.
Measure remaining ingredients into a salad bowl. Add asparagus when completely cool.
Prepare dressing in a shaker container and add approximately 1/3 of it to the salad. Save remaining dressing for greens and fresh vegetables.
Nutritional Information Per Serving: Calories: 151; Fat: 5 grams; Cholesterol: 25 mg; Sodium: 347 mg
Exchanges: 2 Vegetable; 1 Lean Meat; 1 Fat