Featured in the April 2006 Showtime Magazine
1 pkg. (16 oz.) H-E-B Select Frozen Aspargus
1 bag (5 oz.) H-E-B Ready, Fresh, Go! ® romaine lettuce leaves torn into small pieces
1 cup Santa fe salsa
1 H-E-B Fresher Lasting® jumbo avocado half thin sliced
1 cup Crumbled H-E-B queso fresco
2 tablespoons Chopped cilantro
Cut asparagus into 2-inch sections and cookaccording to package directions, drain and set aside.
Layer the sliced Romaine lettuce, cooked asparagus,Santa Fe Salsa, sliced avocado, crumbled queso fresco and cilantro in a large salad bowl.
Cover salad with plastic wrap andkeep refrigerated until ready to serve.
No Nutritional Information Available
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