Asparagus & Walnut Salad

2 egg whites
1/3 cup Tamari soy sauce
1/3 cup sugar
1/3 cup cider vinegar
3 Tbsp walnut oil
1 ½ lbs asparagus, steamed, cut to 1-inch pieces and kept hot

Roast Avanti walnuts in 300°F oven for 20 minutes; chop coarsely and set aside. In saucepan combine Tamari soy sauce, sugar, vinegar, and oil and place over low heat, stirring until sugar dissolves. Remove from heat and mix walnuts into dressing. Pour dressing over asparagus and toss lightly; chill. Remove salad from refrigerator 30 minutes before serving. Serves 4.

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