Monday, April 9, 2012

Marinated Asparagus and Vegetable Salad

Two posts in one day! Well, we had some good food yesterday.  So here's another dish that was on our Easter table.  I sort of invented as I went along for this one, combining ideas from other recipes I've used in the past.  If you like, you can substitute Balsamic vinegar for the Red Wine vinegar.  Balsamic has a bit more carbs but I think I would have preferred it in this one.  But it was very good as it was!  I guessed at the seasoning amounts because I don't measure, I just sprinkle and taste.  So sprinkle and taste to your liking!

1 pound  fresh asparagus -- washed and cut into 1 or 2-inch pieces
2 roma  tomatoes, seeded and chopped
1 Japanese cucumber, thinly sliced with spiral slicer or by hand
1 red  pepper, seeded and chopped into 1-inch pieces.
2 tablespoons  extra virgin olive oil
1 tablespoon  lemon juice
1 tablespoon  lime juice
Sprinkle  red wine vinegar OR Balsamic (I don't measure, I just sprinkle over all, maybe a tbsp?)
1 teaspoon  onion powder
1 teaspoon  garlic powder
1/4 teaspoon  Truvia
 Salt and pepper -- to taste

Heat vegetable steamer with water on stovetop until it begins to steam.  Place asparagus in steamer basket as soon as it begins to steam.  Cover and turn timer on for 3 minutes.  Prepare a cold water bath with icecubes in a bowl.  As soon as the three minutes are up remove the asparagus and plunge into cold water bath.

In large salad bowl, place tomatoes, cucumber slices and red pepper slices.  Drain asparagus and dry.  Add to vegetables and toss.  Drizzle olive oil over vegetables, then lemon juice, lime juice, and red wine OR Balsamic vinegar.  Sprinkle onion powder, garlic powder, Truvia and salt and pepper. Toss all together and chill.  Can be served immediately or chilled and served later.

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6 Servings/Per Serving: 79 Calories; 5g Fat (49.6% calories from fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber

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