POINTS per serving: 0


Yield/Serves: 8



pound fresh asparagus,

(trimmed and cut diagonally into 1 inch pieces)

12 cups mesclun

2 tablespoons balsamic vinegar

2 tablespoons tomato juice

1 teaspoons extra-virgin olive oil

1 garlic glove, minced

teaspoon salt

teaspoon coarsely ground pepper


1. Put the asparagus in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly and steam until bright green and crisp and tender, 1 - 2 minutes. Rinse under cold water to stop the cooking, drain well and pat dry with paper towels.


2. Combine the mesclun and asparagus in a large bowl. Whisk together the vinegar, juice, oil, garlic, salt and pepper in a small bowl. Pour the dressing over the salad; toss to coat. Serve at once.