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N2SHAPE Vegetable for May: Asparagus

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Asparagus is:

Low in calories, only 20 per 5.3 oz. serving, less than 4 calories per spear.
Contains no fat or cholesterol.
Very low in sodium.
A good source of potassium.
A source of fiber (3 grams per 5.3 oz. serving).
An excellent source of folacin.

Asparagus and Crab Salad

This salad makes a delicious main course for lunch or dinner.

Dressing:
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon orange juice concentrate
1 tablespoon lime juice
1 tablespoon dark sesame oil

Salad:
2 cups cut-up fresh or frozen Michigan asparagus
12 ounces crab meat (fresh or canned) or imitation crab
1 (10-ounce) bag lettuce mix
1 cup 1/2-inch pieces cantaloupe
1 cup sliced seedless cucumber

For Dressing, combine all ingredients; mix well. Set aside.

For Salad, steam or microwave asparagus until tender-crisp. Drain and let cool. Cut crab into bite-size pieces. Combine asparagus and crab in a large bowl; add lettuce mix, cantaloupe and cucumber. Toss gently. Pour salad dressing over all. Toss to evenly coat. Serve immediately.

Makes 4 to 6 servings.
Note: Substitute 1-1/2 cups cubed, cooked chicken for the crab, if desired.

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