arranged to visually see each serving size via sections between asparagus spears
This salad is so low in points and light and refreshing that you can double up your servings for more of a meal salad. It serves 6, so a single portion is more of a side salad and not as filling alone.
The homemade dressing has a strong lemon flavor, so if you're not a fan of lemon, try cutting the amount in the recipe back a bit. I also added garlic powder to this batch but plan on trying it next time with actual minced garlic added to the dressing.
I also only applied one tablespoon of dressing per serving of salad with leftover dressing at the end, which means this actually fewer in point than I figured for the entire dressing recipe to begin with.
Single serving in large salad bowl
Salad Ingredients:
16 asparagus spears
4 c. torn lettuce
2 c. cubed 1/2" cooked ham
2 hard cooked eggs, quartered (I chose to slice them instead going for even eggs per serving)
Dressing Ingredients:
1/2 c. fat-free dairy sour cream
2 Tbs. chopped fresh parsley
1 Tbs. chopped fresh chives
pinch of salt
pinch of pepper
2 Tbs. lemon juice
1 Tbs. low-fat mayonnaise
Instructions:
In 10" skillet, place asparagus, add enough water to cover. Cook over medium-high heat until water comes to a full boil. Boil 1 to 2 minutes and drain. Rinse immediately with cold water until fully cooled. This stops the cooking process. Don't overcook your asparagus. You want them crisply tender, not mushy.
Arrange ham, eggs, and asparagus spears on lettuce on either individual salad plates or platter.
In small bowl, stir together all dressing ingredients. Pour dressing over salad if all will be eaten upon serving. If wanting to save your salad in the event you'll have leftovers, apply dressing to individual servings and store dressing in an airtight container.
YIELDS: 6 servings
SERVING SIZE: 1/6 of platter
POINTS: 2 WWWP or 2 SmartPoints
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