[beachgal]

Follow directions in red brackets to make this SBD-safe. Enjoy!

Asparagus-Apple Salad with Blue Cheese Vinaigrette (vegetarian)
From Cooking Light

1/4 cup (1 ounce) crumbled blue cheese
2 tablespoons chopped fresh parsley
2 tablespoons white vinegar
1 tablespoon water
1 teaspoon sugar [substitute Splenda, Stevia, etc.]
2 teaspoons Dijon mustard
1 teaspoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups (2-inch) diagonally cut asparagus
4 cups torn butter lettuce
2 cups thinly sliced Gala apple

Combine first 9 ingredients, stirring with a whisk.

Cook asparagus in boiling water 1 minute. Drain and rinse under cold running water; drain. Combine the asparagus, lettuce, and apple in a large bowl. Drizzle with vinaigrette; toss gently to coat.

Yield: 8 servings (serving size: 1 cup)

CALORIES 58 (29% from fat); FAT 1.9g (sat 0.8g,mono 0.5g,poly 0.2g); IRON 1.2mg; CHOLESTEROL 3mg; CALCIUM 43mg; CARBOHYDRATE 9.6g; SODIUM 159mg; PROTEIN 2.1g; FIBER 1g

Cooking Light, MAY 2007