A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Asparagus And Fennel Salad With Lemon Vinaigrette
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- #94898
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 asparagus spears, pencil size, trimmed
1 fennel bulb, trimmed
1 tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice
1 clove garlic, minced
salt, to taste
freshly cracked black peppercorns to taste
2 lacy fennel fronds, for garnish
directions
Using a mandoline, make long thin ribbon slices of the asparagus and place in a large bowl. Slice the fennel bulb also and add to the asparagus, mix lightly. This can be done ahead of time, covered and refrigerated until ready for use.
Make the vinaigrette by blending the oil, lemon juice, garlic and salt. This can also be made ahead of time, covered and refrigerated until ready for use.
At serving time, add the vinaigrette to the asparagus-fennel mixture, toss lightly and add pepper to taste.
Divide the salad between individual plates and add a lacy frond for garnish and serve.
added by
cookin_ladies
nutrition data
106 calories, 7 grams fat, 11 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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