Asparagus Chef Salad
2 1/2 lb. asparagus, trimmed
8 oz. mushrooms, sliced
2 oz. part-skim julienne Swiss cheese
2 oz. lean julienne ham
1 Tbsp finely chopped onion
1 orange, peeled and cubed
Dressing
1 pkg. lemon and herb salad dressing mix
2 Tbsp. water
1/4 cup vinegar
1/4 cup vegetable oil
Chop asparagus into bite-sized pieces and place in a microwave-proof
casserole dish. Add 2 Tbsp 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.
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