Back Swing into spring with fresh asparagus combined with the unique flavor sensations of blue cheese, hazelnuts, and raspberry vinaigrette.
1 Lb. / 454 g Fresh Asparagus,
cleaned and trimmed
1 Small Head Lettuce, rinsed and patted dry
3 Tbsp. / 45 ml Coarsely Chopped Hazelnuts
3 Tbsp. / 45 ml Crumbled Blue Cheese
3 Tbsp. / 45 ml Water
2 Tbsp. / 30 ml Watkins Original Grapeseed Oil
1/4 Cup / 60 ml Red Wine Vinegar
2 1/2 Tbsp. / 40 ml Sugar
1/2 teas. / 2.5 ml Watkins Raspberry Extract
1/2 teas. / 2.5 ml Watkins Garlic Granules
1/8 teas. / 0.6 ml Finely Cracked Watkins Royal
Pepper Blend
Fresh Raspberries, for garnish, if desired
Steam or poach asparagus until crisp-tender; chill throughly. Arrange torn lettuce in a large serving bowl or on individual plates. Slice asparagus diagonally into 1 inch / 2.5 cm pieces. Arrange attractively on to of lettuce. Top with hazlenuts and blue cheese. Combine remaining ingredients; mix well. Drizzle over salad before serving. For colorful garnishment, top with raspberries. (Makes 8 servings)
Nutritional Information:
Per Serving: Calories-90, Protein-3g, Carbohydrates-8g,
Sodium-40mg, Fat-6g, Saturated Fat-1g, Cholesterol-2mg, Dietary
Fiber-1g
© Copyright 1999 The Rising
Stars Team
The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.