Warm Asparagus and Italian Mushroom Salad
(Makes 4 servings)
| 1 | pound (480 g) thin asparagus, trimmed |
| 1/2 | pound (240 g) Italian mushrooms, cleaned and sliced thin |
| 1 | tablespoon (15 ml) Balsamic vinegar |
| 1 | tablespoon (15 ml) olive oil |
| 2 | tablespoons (30 ml) flat-leaf parsley, chopped |
- Simmer the asparagus in boiling water for 2 minutes until crisp cooked. Drain well.
- Return to pot with sliced mushrooms. Toss with vinegar, oil, parsley, and pepper over low heat. Serve immediately.
| Per serving: | 74 calories (41% calories from fat), 4 g protein, 4 g total fat (0.5 g saturated fat), 9 carbohydrates, 3 g dietary fiber, 0 cholesterol, 7 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (2 vegetable), 1 fat |
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