Warm Asparagus and Red Pepper Salad
Yield: 4 servings
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
Notes: There are never any leftovers when I make this salad.
Serving the vegetables warm or even at room temperature really
brings out the bold flavors.
2 Tbsp extra-virgin olive oil
1 large red bell pepper, cut into 1/4-inch-thick
slices, then cut into bite-sized pieces
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
1/2 tsp kosher salt
1/4 tsp black pepper
1 Tbsp red wine vinegar
1/4 cup shredded or shaved Parmesan cheese
In a large skillet, over medium heat, warm olive oil;
add red pepper, asparagus, salt, and pepper. Saute until
asparagus is tender but still crisp, about 5 minutes.
Add vinegar to skillet and stir to combine with vegetables.
Remove from heat and transfer mixture to a serving dish;
cool slightly. Top vegetables with the Parmesan cheese
and serve while still warm.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 101, Protein: 4 g, Carbohydrate: 4 g,
Fat: 8 g, Cholesterol: 3 mg, Sodium: 90 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat