Ingredients

2 C fresh asparagus, trimmed

4 C romaine lettuce, torn

4 romaine lettuce leaves

1/3 C Walden Farms Italian Dressing

1 C cherry tomatoes, halved

Instructions

Cook asparagus in boiling water for 5-6 minutes or until crisp tender. Plunge in ice water to cool and cease cooking.

Line an 11” X 7” dish with romaine leaves; top with torn romaine. Arrange asparagus and tomatoes on top and drizzle with Walden Farms Italian Dressing.

Chill one hour before serving.

Servings: 6

Menu: VLCD 700 Lunch or Dinner, LCD 1000 Days 5-9, 10-14, and Mainstay Lunch or Dinner

PhysiciansFast Dinner, LFHE 900 Lunch or Dinner, LFHE 1000 Lunch, LFHE 1500 Lunch