Asparagus Salad with Papaya Salsa

Salad

INGREDIENTS

32 fresh asparagus spears
1/4 cup thinly sliced purple onion
1 teaspoon minced fresh garlic
1/4 cup fresh lime juice
2 tablespoons canola oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 ripe papayas, peeled and chopped
6 cups romaine lettuce

INSTRUCTIONS

Snap off tough ends of asparagus; cook in boiling water to cover 3 minutes or until crisp-tender. Plunge into ice water to stop cooking process; drain and set aside.
Whisk together onion and next 6 ingredients. Add papaya; toss gently.
Arrange asparagus spears, lettuce leaves, and salsa evenly on individual serving plates.

NOTES

Makes 4 servings Nutrition Information 220 calories, 7 grams fat, 0 mg cholesterol, 320 mg sodium, 36 grams carbohydrate, 8 grams fiber, 9 grams protein

NUTRITION INFORMATION

SERVES: Makes 4 servings Nutrition Information 220 calories, 7 grams fat, 0 mg cholesterol, 320 mg sodium, 36 grams carbohydrate, 8 grams fiber, 9 grams protein