Asparagus Salad with Yogurt Dressing - 10g Carbs, 2g Fiber
From: www.diabetesselfmanagement.com
This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist
at the International Diabetes Center in Minneapolis, Minnesota.
Preparation time: 15 minutes
Chilling time: 1 hour
1 lb fresh asparagus
1 cup low-fat plain yogurt
2 tsp minced fresh parsley
1 tsp Dijon mustard
1 tsp minced fresh chives
1/2 tsp dried tarragon
Dash cayenne pepper
1 cup cherry tomatoes, halved
Wash and trim asparagus, removing tough ends of stalks. Place asparagus
in a microwave-safe dish with a small amount of water, cover, and steam
in microwave approximately 5–7 minutes until crisp-tender. Cut cooked
asparagus into bite-size pieces, cover, and refrigerate.
In a small bowl, combine the remaining ingredients (except cherry
tomatoes), cover, and refrigerate at least one hour. Just prior to
serving, toss the chilled asparagus with yogurt sauce. Fold in
cherry tomato halves.
Yield: 4 servings
Serving size: 1/4 recipe
Nutrition per Serving:
80 Calories, 7g Protein, 2g Fat, <1g Saturated Fat, 75mg Sodium,
10g Carbs, 2g Fiber, 127mg Calcium
Exchanges per serving: 2 vegetable, 1/2 lean meat
Carbohydrate choices: 1
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