This week's Diabetic Dish of the Week is Asparagus Finger Salad. A refreshing salad with Asparagus and Carrots wrapped in Lettuce leaves and a sour cream-lemon dipping sauce topping! You can find this recipe along with a fantastic selection of healthy and delicious recipes on the CooksRecipes website! http://www.cooksrecipes.com/index.html
Asparagus Finger Salad
Asparagus Finger SaladCrisp-tender asparagus and carrot spears are wrapped in lettuce leaves and drizzled with a sour cream-lemon dipping sauce.
8 ounces asparagus spears
1/3 cup light dairy sour cream
1 tablespoon snipped fresh chives
1 teaspoon snipped fresh tarragon
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 large butterhead lettuce or romaine leaves
1 small carrot, halved lengthwise
2 teaspoons finely shredded lemon peel
1 - Snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears. Cook asparagus, covered, in a small amount of boiling water for 2 to 4 minutes or until crisp-tender. Transfer asparagus to a bowl filled with ice water. Set aside.
2 - For Dipping Sauce: In a small bowl combine sour cream, chives, lemon juice, tarragon, salt, and pepper. Cover and chill until serving time.
3 - To Serve: Cut center vein from each lettuce leaf, keeping each leaf in one piece. Place lettuce leaves on a serving plate. Pat asparagus dry with paper towels. Cut each carrot half into 4 equal lengthwise strips. Divide asparagus and carrot strips evenly across middle of lettuce. Sprinkle each serving with finely shredded lemon peel. Wrap lettuce around asparagus and carrots. Place each asparagus salad upright in a small cup. Serve or drizzle with dipping sauce.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): calories: 49, total fat: 3g, saturated fat: 2g, cholesterol: 8mg, sodium: 93mg, carbohydrate: 5g, fiber: 2g, protein: 2g, vitamin C: 19%, calcium: 4%, iron: 3%.