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1 sm Sweet orange, sectioned

1/2 md Firm ripe avocado, diced

1/2 c Turnip, diced

Red leaf lettuce, torn, — as needed ———————————-DRESSING———————————- 1 1/2 tb Walnut oil -=OR=-

Peanut oil 1/2 tb Lemon juice -=OR=-

Lime juice, to taste 1/2 ts Mint

1/2 ts Honey

Black pepper, to taste Toast walnuts on a hot, dry skillet, stirring frequently, until they are fragrant. About 8 to 10 minutes. Remove from heat & let cool. Combine salad ingredients in a serving bowl & toss with the walnuts. In a small bowl, stir together the dressing ingredients. Pour over the salad & toss to coat. Serve at once.

2 Cloves garlic crushed

15 ml 1 tbsp oil

30 ml 2 tbsp pomegranate juice or

Orange juice. 25 ml Half tsp paprika.

pn Chili seasoning. Prick the aubergines with a fork and place on a baking tray. Bake in the oven at 180 c, 350 f, gas mark 4 for 30 minutes or until tender. When the aubergines are cooked, remove the skin while hot. Puree the flesh in a food processor with the garlic, oil, pomegranate juice, paprika and chili. Leave to cool, then serve with pitta bread.

1 Crushed garlic cloves

1 1/2 tb Tahini

1/4 Juice of 1 lemon

1 tb Olive oil

Seasoning ———————————-GARNISH———————————- Toasted Sesame seeds Cayenne Pepper Flatleaf Parsley 1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for

25-30 minutes until tender. Cool slightly , then peel and

puree the flesh in a blender or processor. 2. Add the garlic, tahini and lemon juice and process until mixed.

With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pitta bread.

2 tb Dijon Mustard

1 tb Reduced-Calorie Mayonnaise

10 sl Bologna (large)

Trim the bottom end of the asparagus and blanch with boiling water. Blend the mustard and mayonnaise in a small bowl. Divide and spread the mustard mixture evenly on the large bologna slices. Wrap one asparagus spear in each bologna slice. Place the slices in a single layer on a round microwave platter or plate. Cover lightly with paper towels. With the microwave on MEDIUM, cook for 1 minute or until hot; rotate the plate one-half turn after 30 seconds. One Serving: Calories: 86 Carbohydrates: 2 Exchange: 1 high-fat meat Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling Publishing (1989), ISBN 0-8069-6957-1, ISBN 0-8069-6960-1 (pbk.) Shared by: Norman R. Brown

1/4 c Minced shallots

3 tb Tarragon-white wine vinegar

4 ts Chopped fresh tarragon OR

1 1/4 ts Dried tarragon

1 ts Dijon mustard

7 tb Hazelnut oil, walnut oil

-or olive oil 4 c Baby lettuces or inner

-leaves of curly endive 1/4 c Hazelnuts, toasted, husked,

-coarsely chopped Pour water into large pot to depth of 1 inch and bring to boil. Place asparagus on steamer rack set over water in pot. Cover pot and steam until asparagus is cresp-tender, about 4 minutes. Transfer asparagus to bowl of ice water and cool. Drain. Place asparagus on paper towls. (Can be prepared 6 hours ahead. Cover and refrigerate.) Combine shallots, vinegar, tarragon and mustard in bowl. Gradually whisk in oil. Season to taste with salt and pepper. Place baby lettuces on large platter. Arrange asparagus atop lettuces. Drizzle with vinaigrette. Sprinkle with hazelnuts. From The Loire Valley Bon Appetit/May 94 Typed by Didi Pahl

-and stalks peeled to the -tip, if thick 1/2 Head red-leaf lettuce

1/4 c Rice wine vinegar

2 tb Soy sauce

1/2 ts Sugar

1/4 ts Dried red pepper flakes

3 tb Corn oil

4 ts Sesame seed oil

Coarse salt 1 ts Unsalted butter

1/4 c Raw sunf

Each, vertically packed Lettuce leaves Homemade mayonnaise, or Commercial mayonnaise -thinned with Light cream 2 Hard cooked eggs, sieved

1. Drain asparagus, trying to keep spears whole.

2 Place lettuce leaves on 8 salad plates and arrange asparagus on

lettuce leaves, or asparagus may be placed in a vegetable bowl. 3. Place a spoonful of mayonnaise over asparagus.

4. Garnish with hard cooked egg.

5. Chill before serving.

1 tb Lemon juice - fresh

1 1/2 ts Tomato paste

1 1/2 ts Shallot - minced

1/2 ts Dijon mustard

1/4 ts Pepper

1 lb Asparagus - trimmed

8 oz Crabmeat - cooked

4 lg Boston lettuce leaves - or

-butter lettuce leaves Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Bon Appetit, April, 1991.

1/2 c Butter

1 t Tarragon vinegar

20 oz Frozen asparagus spears,

-cooked and drained 1. In a small, heat-resistant, non-metallic bowl, place almonds and butter.

2. Heat, uncovered, in Microwave Oven 1 1/2 minutes or until nuts are

lightly browned. 3. Stir in vinegar.

4. Pour sauce over hot or cooled asparagus.