Asparagus Walnut salad

[Guest guest]

1 lb fresh asparagus ends trimmed

1/4 small onion chopped

2 T. white wine vinegar

1 tsp dijon mustard

1/2 packet splenda

1/4 tsp black pepper

1/4 cup olive oil

4 cups spring mesclun

1/4 cup toasted walnuts chopped

 

Steam asparagus until crisp tender. Drain; pat dry/set aside

Combine onion, vinegar, mustard, splenda and pepper. Gradually whisk in oil.

Divide meslun on 4 plates and arrange asparagus on top and drizzle with

vinaigrette. Sprinkle with walnuts

 

calories 231; fat 19 g; protein 5 g. sodium 59 mg ; fiber 3g. and 7g of carbs.

Compliments of Making the Cut by Jillian Michaels