WARM ASPARAGUS AND RED PEPPER SALAD

[Guest guest]

WARM ASPARAGUS AND RED PEPPER SALAD

 

Yield: 4 servings

Source: " The Everyday Low-Carb Slow Cooker Cookbook "

Info: http://diabeticgourmet.com/book_archive/details/17.shtml

 

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.

 

INGREDIENTS

 

- 2 tablespoons extra-virgin olive oil

- 1 large red bell pepper, cut into 1/4-inch-thick

slices, then cut into bite-sized pieces

- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces

- 1/2 teaspoon kosher salt

- 1/4 teaspoon black pepper

- 1 tablespoon red wine vinegar

- 1/4 cup shredded or shaved Parmesan cheese

 

DIRECTIONS

 

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

 

Enjoy!

Blessings,

Chanda/Maria