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Asparagus/Red Grape/Tomato Salad

Source of Recipe

by Laurel, from The Joslin Diabetes Great Chefs Cook Healthy Cookbook


List of Ingredients

• 1 lb. fresh asparagus
• 2 tbsp. extra-virgin olive oil
• Zest and juice of 1 large lemon
• Pinch salt
• Freshly ground pepper
• 1 pint red grape tomatoes, cut in half lengthwise


Recipe

In a large pot of lightly salted boiling water, blanch the asparagus until just tender, 1 to 2 minutes for very thin spears, 4 to 5 minutes for thick spears. Drain and place in an ice water bath until completely chilled. Drain well. Cut the asparagus into 1-inch pieces.

Combine the olive oil, lemon juice and zest, salt and pepper. Toss the asparagus with the oil dressing and the tomatoes and serve.

Nutrition information per serving:
Calories104
Carbohydrates9 g
Protein4 g
Fat7 g
including sat. fat1 g
Cholesterol0 mg
Sodium154 mg
Dietary fiber2 g
Diabetic exchanges per serving: 2 vegetable exch. and 1 fat exch.