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
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.
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