Golden Raisin Asparagus Salad
Light and fresh --- a perfect summer salad!
- 1 pound fresh asparagus
- 1/2 large leek
- 1/4 cup roasted red peppers, cut in matchstick-size pieces (julienne)
- 3/4 cup California golden raisins
- 1/2 tablespoon olive oil
- 1 1/2 tablespoons fresh lemon juice
- Salt and pepper; to taste
Remove about 1/2-inch from bottom of asparagus spears. Blanch in boiling water for 2 to 3 minutes; cool in ice water. Cut into 1/2-inch pieces and place in mixing bowl. Remove tops and very bottom of leek; cut in half lengthwise. Remove yellow center and rinse thoroughly with water. Grill over hot charcoal for 2 to 3 minutes per side, being careful to avoid burning. Cut into matchstick-size pieces and add to bowl. Stir in remaining ingredients and mix well. Set aside to chill. Serve cold.
Note:See Grilled Veal Chop with Raisin-Rice Pilaf in Main Dish-Beef for serving suggestion.
Nutrition Facts Per Serving
Calories 100 (12% from fat); Total Fat 1g (sat 0g, mono 1g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 3g; Carbohydrate 22g; (Dietary Fiber 3g; Sugars 16g; ); Iron 1mg; Sodium 25mg; Calcium 31mg; Potassium 378mg
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