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1 c low-fat mayonnaise
1 T chopped sun-dried tomatoes
3 scallions, finely chopped (white and green parts)
16 lettuce leaves, washed and dried
32 large asparagus spears, lightly cooked and drained
16 sprigs fresh dill weed
edible flowers for garnish (optional)
Steamed scallion strips (optional)

In a small bowl, mix mayo, sun-dried tomatoes and chopped scallions. With 
a teaspoon, spread a little mixture inside each lettuce leaf. Top w/ 2 
asparagus spears. Add 1 spring dill weed and 1 edible flower if desired.
Roll to form a "bouquet" tie w/ scallion strips. Place on a serving 
platter. Repeat until all ingredients are used. Chill until ready to 
serve. Makes 16 roll-ups.
Per roll-up:
56cal, 1g prot, 5g fat, 2g carb, 0chol, 117 mg sod, 0.5 g fiber

Tricia Rusch
Arizona State University