4/5
(5 Votes)
Ingredients
- 1 lb. fresh asparagus, trimmed
- 4 cups romaine lettuce, torn
- 4 romaine lettuce leaves
- 1/3 cup low fat Italian salad dressing
- 12 cherry tomatoes, halved
- 2 Tbsp. parmesan cheese, shredded
Preparation
Step 1
Cook asparagus in boiling water 5-6 minutes or until crisp tender; plunge in ice water to cool and cease cooking.
Line an 11 x 7 inch dish with romaine leaves; top with torn romaine. Arrange asparagus and tomatoes on top and drizzle with Italian dressing. Sprinkle with cheese and chill 1 hour before serving.
Serves: 6 – 100 calories
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