OK, here is another recipe for the salad lovers:
Mushroom and Asparagus salad
white button mushrooms
can of sliced water chesnuts
fat free Italian salad dressing
roasted garlic (I use the jarred kind)
green onions, thinly sliced (about one stalk)
1. If mushrooms are large, cut in half or quarters; layer on bottom of steamer basket. Rinse asparagus in cold water, snap off bottoms, and lay stalks on top of mushrooms. Steam for approx. 15 minutes.
2. While vegetables are steaming, mix together approx. 1/2 cup of fat free Italian salad dressing with 1/2 t. of pureed roasted garlic, sliced green onions, and plenty of salt and pepper.
3. Once vegetables are steamed, arrange on platter, add sliced water chesnuts, and pour dressing over top (add dressing while vegetables are still hot). Let sit until vegetables have reached room temperature.
We had this salad with dinner tonight, with fat free veggie burgers (with lettuce, tomatoes, hot peppers, and thousand island dressing made from fat free salad dressing).