Asparagus, Orange, And Endive Salad from Healthy Diabetic Recipes

Asparagus, Orange, And Endive Salad Recipe

Recipe Ingredients:

=== SALAD ===
2 1/2 cups diagonally-sliced asparagus
2 cups torn endive leaves
2 small oranges, peeled, and
sliced into rings
1 small red onion, very thinly sliced
=== DRESSING ===
1/3 cup raspberry vinegar
2 tbsp canola oil
1 tbsp orange juice
1 tbsp sugar
Salt, to taste
Freshly-ground black pepper, to taste

Recipe Instructions:

To a large pot of boiling water, add the asparagus. Blanch for 1 minute. Drain and plunge asparagus into a bowl of cold water. Drain again. Dry the asparagus.

Combine the drained asparagus with the endive, oranges, and red onion.

Whisk together the dressing ingredients. Add dressing to the asparagus endive mixture. Toss well and serve.

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

Exchanges Per Serving: 1/2 Fruit, 1 Vegetable, 1 Monounsaturated Fat.

Nutrition Facts: Calories 98; Calories from Fat 46; Total Fat 5g; Saturated Fat 0g; Cholesterol 0mg; Sodium 35mg; Carbohydrates 13g; Dietary Fiber 3g; Sugars 9g; Protein 3g.

Comments: Raspberry vinegar is the key to this fruity tasting salad.

Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-16-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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