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Recipe Name: Asparagus Beef Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Tablespoon(s) Green onions, thinly sliced
1/8 Teaspoon(s) Ground ginger
1/4 Cup(s) Oil
2 Tablespoon(s) Red wine vinegar
1 Tablespoon(s) Soy sauce
1 Teaspoon(s) Sesame oil, if desired
2 Cup(s) Fresh asparagus, diag.
sliced 1" piec
1 Carrot, thinly sliced
8 Ounce(s) Deli roast beef, in strips
1 Cup(s) Cherry tomatoes, halved
8 Ounce(s) Can sliced water chestnuts
In small jar with tight fitting lid, combine all dressing ingredients.
Shake well. Place asparagus and carrot in medium saucepan. Add water
to cover. Bring to a boil. Cokk over Medium heat for 3-5 minutes or
until crisp-tender. Drain. Rinse with cold water. In medium bowl,
combine all salad ingredients. Pour dressing over salad. toss to coat.
Cover and refrigerate for at least one hour. If desired, serve on
lettuce lined plates. MC formatting by NOTES :
Per serving: 330 cals., 20 g. fat, 55 mg. chol. CAn substitute cut
green beans for asparagus, cooking for 3 minutes. Add carrots and cook
3-5 minutes or until crisp-tender. Recipe by: Pillsbury All-American
Picnics & Barbecues Posted to MC-Recipe Digest by Roberta Banghart
<> on Apr 03, 1998

Nutrition (calculated from recipe ingredients)
Calories: 518
Calories From Fat: 311
Total Fat: 34.8g
Cholesterol: 58.4mg
Sodium: 375.1mg
Potassium: 510.2mg
Carbohydrates: 34.7g
Fiber: 4.4g
Sugar: 15.2g
Protein: 17.9g

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