Asparagus, Endive and Tomato Salad (Low-calories)(Low-cholesterol)

 

Makes 6 servings

Creamy Tarragon Dressing

• One-third cup sour cream
• ¼ cup mayonnaise
• ¼ cup milk
• 1 tablespoon tarragon vinegar
• ¼ teaspoon leaf tarragon, crumbled
• ¼ teaspoon coarse black pepper

Salad

• 1 pound thin asparagus, trimmed
• 1 head Romaine lettuce, cored and separated into leaves
• 4 plum tomatoes, cut into wedges
• 1 head Belgian endive, seperated into leaves

1. For creamy tarragon dressing, stir together all the ingredients in small bowl.
2. Cook asparagus in ½ inch boiling water in large skillet, covered, 3 to 4 minutes until crisp-tender ; drain and rinse under cold water, drain again.
3. To serve, arrange lettuce on serving platter ; top with asparagus, tomatoes and endive.
4. Just before serving, spoon dressing over salad.

BON APPÉTIT