Warm Asparagus And Red Pepper Salad
Yield: 4 servings
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
1. 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.
2. 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.
Calories: 101
Protein: 4 g
Sodium: 90 mg
Cholesterol: 3 mg
Fat: 8 g
Carbohydrates: 4 g
Exchanges: 1 Vegetable, 1 Fat
Yield: 4 servings
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
1. 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.
2. 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.
Calories: 101
Protein: 4 g
Sodium: 90 mg
Cholesterol: 3 mg
Fat: 8 g
Carbohydrates: 4 g
Exchanges: 1 Vegetable, 1 Fat
Source: "The Everyday Low-Carb Slow Cooker Cookbook
Find this recipe at:
http://www.diabeticgourmet.com/recipes/html/499.shtml
http://www.diabeticgourmet.com/recipes/html/499.shtml
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