• 2-1/2 lb. asparagus, trimmed
  • 8 oz. mushrooms, sliced
  • 2 oz. part-skim julienne Swiss cheese
  • 2 oz. lean julienne ham
  • 1 Tbsp.finely chopped onion
  • 1 orange, peeled and cubed


  • 1 pkg. lemon and herb salad dressing mix
  • 2 Tbsp. water
  • 1/4 cup vinegar
  • 1/4 cup vegetable oil


  1. Chop asparagus into bite-sized pieces and place in a microwavve-proof casserole dish. Add 2 Tbsp. water, cover, and Microwave for 2 minutes. Drain. Measure remaining ingredients into a salad bowl. Add asparagus when completely cool.
  2. Prepare dressing in a shaker container and add approximately 1/3 of it to the salad. Save remaining dressing for greens and fresh vegetables.

Recipe Yield: Yield: 4-1/2 (1 cup) servings

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Nutritional Information Per Serving:

Calories: 151
Fat: 5 grams
Sodium: 347 milligrams
Cholesterol: 25 milligrams
Carbohydrates: 0 grams

Diabetic Exchanges

2 Vegetable; 1 Lean Meat; 1 Fat

Book Title: Cooking Healthy and Fast

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