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Asparagus Salad with Lemon-Garlic Dressing

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Asparagus Salad with Lemon Garlic Dressing
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Asparagus Salad with Lemon-Garlic Dressing

A tasty accompaniment to any meal, this fresh asparagus salad with a creamy dressing will quickly become one of your favorite recipes.

Ingredients

Servings  4   Serving Size   1/2 cup

  • 2 tablespoons fat-free sour cream
  • 1 tablespoon low-fat buttermilk OR
  • 1 tablespoon fat-free milk
  • 1 teaspoon grated lemon zest
  • 1 medium garlic clove (minced)
  • 24 medium asparagus spears (trimmed)
  • Poppy seeds (optional)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, stir together the sour cream, buttermilk, lemon zest, and garlic. Cover and refrigerate until serving time.
  2. In a large saucepan or skillet, pour in enough water to barely cover the asparagus. Bring the water to a boil over high heat. Add the asparagus and cook for 5 minutes, or until crisp-tender. Drain in a colander. Rinse with cold water and drain well. If desired, cut on the diagonal into bite-size pieces. Transfer to a serving bowl.
  3. Add the dressing, tossing gently to coat. Lightly sprinkle with the poppy seeds.

Tip: Fresh asparagus has a short shelf life and should be used as soon as possible after purchase. To extend its freshness, fill a vase-like container with about an inch of water. Stand the asparagus in the water and lightly cover it with plastic wrap. Refrigerate it for up to two days.

Nutrition Facts

Asparagus Salad with Lemon-Garlic Dressing

CaloriesCalories

34 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

3g Per Serving

Nutrition Facts

Calories 34
Total Fat 0.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 1 mg
Sodium 10 mg
Total Carbohydrate 7 g
Dietary Fiber 3 g
Sugars 3 g
Protein 3 g

Dietary Exchanges
1 1/2 vegetable

 

A tasty accompaniment to any meal, this fresh asparagus salad with a creamy dressing will quickly become one of your favorite recipes.

Nutrition Facts

Asparagus Salad with Lemon-Garlic Dressing

CaloriesCalories

34 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

3g Per Serving
×
Calories 34
Total Fat 0.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 1 mg
Sodium 10 mg
Total Carbohydrate 7 g
Dietary Fiber 3 g
Sugars 3 g
Protein 3 g

Dietary Exchanges
1 1/2 vegetable

Ingredients

Servings  4   Serving Size   1/2 cup

  • 2 tablespoons fat-free sour cream
  • 1 tablespoon low-fat buttermilk OR
  • 1 tablespoon fat-free milk
  • 1 teaspoon grated lemon zest
  • 1 medium garlic clove (minced)
  • 24 medium asparagus spears (trimmed)
  • Poppy seeds (optional)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, stir together the sour cream, buttermilk, lemon zest, and garlic. Cover and refrigerate until serving time.
  2. In a large saucepan or skillet, pour in enough water to barely cover the asparagus. Bring the water to a boil over high heat. Add the asparagus and cook for 5 minutes, or until crisp-tender. Drain in a colander. Rinse with cold water and drain well. If desired, cut on the diagonal into bite-size pieces. Transfer to a serving bowl.
  3. Add the dressing, tossing gently to coat. Lightly sprinkle with the poppy seeds.

Tip: Fresh asparagus has a short shelf life and should be used as soon as possible after purchase. To extend its freshness, fill a vase-like container with about an inch of water. Stand the asparagus in the water and lightly cover it with plastic wrap. Refrigerate it for up to two days.
 

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