Friday, May 16, 2014

{soups-salads-and-salad-dressings} Asparagus & Tomato Salad Recipe

 

Asparagus & Tomato Salad Recipe


This colorful, light salad was a hit at our church's cooking club. It's easy to assemble and delicious, too.


Quick 

Diabetic Exchange



TOTAL TIME: Prep/Total Time: 15 min. 
MAKES: 6 servings


Ingredients

1 pound fresh asparagus, cut into 1-inch lengths
1 small zucchini, halved and sliced
1 cup grape or cherry tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1/4 teaspoon seasoned salt
1/4 teaspoon Dijon mustard
1/4 cup shredded Parmesan cheese, optional
2 tablespoons sunflower kernels, toasted, optional




Directions

Place the asparagus and zucchini in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water.
In a large bowl, combine the asparagus, zucchini, tomatoes, onions and parsley.
Whisk the oil, vinegar, garlic, seasoned salt and mustard; pour over asparagus mixture and toss to coat. Sprinkle with cheese and sunflower kernels if desired. Yield: 6 servings.


Nutritional Facts
3/4 cup (calculated without Parmesan cheese and sunflower kernels) equals 81 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 78 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.



Originally published as Asparagus Tomato Salad in Taste of Home April/May 2006, p41











             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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