Fat Free Fennel and Asparagus Salad
Herald the beginning of springtime with this amusing combination of flavors. Looks and tastes great alongside a grilled rib-eye.
1 medium Andy Boy Fennel bulb, cleaned and cut into thin strips, reserving feathery leaves
5 C torn Andy Boy Romaine Hearts
1 1/3 C fresh asparagus, cut into 1 inch pieces
1 C sliced mushrooms
1 T powdered fruit pectin
3/4 t snipped fresh herbs or 1/4 tsp oregano, basil, thyme or savory
1/2 t sugar
1/4 t dry mustard
1/4 t ground black pepper
1/4 C water
1 T vinegar
1 small garlic clove
- Lightly steam fennel and asparagus until just tender.
- Combine fennel strips, reserved fennel leaves, lettuce, asparagus and mushrooms in a large bowl. Chill.
- Stir together fruit pectin; herbs sugar, dry mustard, and pepper. Add water, vinegar and garlic. Beat till mixed. Cover and store refrigerated at least 1 hour or up to 3 days.
- Drizzle dressing over salad mixture; toss to coat.