Grilled Asparagus Salad
(Diabetic Version)
Ingredient
1 pound asparagus, tough ends removed
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1 1/2 tablespoons lemon juice
2 teaspoons Dijon mustard
6 thin slices of red onion (about 1 ounce)
1 cup California Ripe Olives, whole, pitted
2 tablespoons grated Parmesan cheese
Directions:
1. Toss asparagus spears with 1 tablespoon olive oil
in mixing bowl. Season with salt and pepper. Grill over
medium-high heat for 5 to 7 minutes*, turning to brown
evenly. Reserve mixing bowl for dressing.
2. While asparagus is cooking whisk together remaining
oil, lemon juice and mustard in reserved bowl. Toss in
red onions and set aside.
3. Toss cooked asparagus with vinaigrette and California
Ripe Olives. Transfer to serving plates and top with
cheese.
Makes 4 servings
*Cooking time will vary based on thickness of asparagus
spears.
Dietary Exchanges: 1 Vegetable, 1 Fat
Nutrients per Serving: Cal.: 128, Cal. from Fat: 73%,
Total Fat: 11 g, Sat. Fat: 2 g, Carb.: 6 g, Protein: 3 g,
Chol.: 2 mg, Sodium: 634 mg, Fiber: 2 g
From: California Olive Industry