Asparagus With Vinaigrette from Healthy Diabetic Recipes

Asparagus With Vinaigrette Recipe

Recipe Ingredients:

1/2 lb fresh or frozen asparagus
1/2 cup red wine vinegar
1/2 tsp dried tarragon
= (or 1 tspn fresh tarragon)
2 tbsp fresh chives
3 tbsp fresh chopped parsley
1/2 cup water
1 tbsp olive oil
2 tbsp Dijon mustard
1 lb fresh spinach leaves, trimmed of stems,
washed and dried
2 large tomatoes, cut into wedges

Recipe Instructions:

Place 1 inch of water in a pot, and place steamer inside. Arrange asparagus on top of steamer. Steam fresh asparagus for 4 minutes and frozen asparagus for 6 to 8 minutes. Immediately rinse asparagus under cold water to stop the cooking. (This helps keep asparagus bright green and crunchy.) Set aside.

In a small bowl or salad cruet, combine remaining ingredients except spinach and tomatoes. Mix or shake well.

Pour dressing over asparagus and refrigerate for 5 to 6 hours.

To serve, line plates with spinach leaves, and place asparagus on top of spinach. Garnish with tomato wedges, and spoon any remaining dressing on top.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 2 Vegetable, 1 Fat.

Nutrition Facts: Calories 68; Calories from Fat 28; Fat 3g; Saturated Fat 0g; Cholesterol 0mg; Sodium 127mg; Carbohydrates 9g; Dietary Fiber 4g; Sugars 4g; Protein 4g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"08-21-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 6

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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