Shrimp & Asparagus Salad
12 ounces thin asparagus spear, trimmed
In a large skillet, cook asparagus, covered, in a small smount of boiling salted water (about 3 minutes) until crisp tender. Drain colander and douse with cool water to cool.
Per Serving: 204 Calories; 6g Fat (24.8% calories from fat); trace Saturated Fat; 26g Protein; 11g Carbohydrate; 3g Dietary Fiber; 221mg Cholesterol; 553mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable.
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