Asparagus and Corn Salad
Nov 16, 2007 11:00:45 GMT -8
Post by jjg on Nov 16, 2007 11:00:45 GMT -8
Asparagus and Corn Salad
If you can't find fresh asparagus for this salad, canned hearts of palm work just as well. (Canned asparagus is too soft.)
2 tsp. extra virgin olive oil, divided
1/3 cup frozen corn, thawed
6 asparagus spears, tough ends trimmed off
Salt and freshly ground black pepper, to taste
1 cup firmly packed arugula leaves
1 cup firmly packed radicchio, thinly sliced
2 Tbsp. lowfat ranch or buttermilk bottled dressing, or to
taste
Preparation time: 25 minutes.
In medium skillet, heat 1 teaspoon of oil over medium-high heat. Add corn. Sauté, stirring constantly, for 2 minutes. Transfer corn to plate.
Add remaining oil to pan. Reduce heat to medium and add asparagus. Season to taste with salt and pepper. Cook, stirring frequently, for 3 minutes. Remove from heat and set aside to cool. Wash arugula and dry leaves. Place in serving bowl. Top with sliced radicchio. Sprinkle corn over top and lay asparagus over corn. Drizzle with dressing. Makes 2 Servings.
Per Serving: 115 Cal; 7 g Total Fat (<1 g Sat Fat); 12 g Carb; 142 mg Sodium; 3 g Protein; 2 g Dietary Fiber.
Exchanges: 2 Veg; 1 Fat.
If you can't find fresh asparagus for this salad, canned hearts of palm work just as well. (Canned asparagus is too soft.)
2 tsp. extra virgin olive oil, divided
1/3 cup frozen corn, thawed
6 asparagus spears, tough ends trimmed off
Salt and freshly ground black pepper, to taste
1 cup firmly packed arugula leaves
1 cup firmly packed radicchio, thinly sliced
2 Tbsp. lowfat ranch or buttermilk bottled dressing, or to
taste
Preparation time: 25 minutes.
In medium skillet, heat 1 teaspoon of oil over medium-high heat. Add corn. Sauté, stirring constantly, for 2 minutes. Transfer corn to plate.
Add remaining oil to pan. Reduce heat to medium and add asparagus. Season to taste with salt and pepper. Cook, stirring frequently, for 3 minutes. Remove from heat and set aside to cool. Wash arugula and dry leaves. Place in serving bowl. Top with sliced radicchio. Sprinkle corn over top and lay asparagus over corn. Drizzle with dressing. Makes 2 Servings.
Per Serving: 115 Cal; 7 g Total Fat (<1 g Sat Fat); 12 g Carb; 142 mg Sodium; 3 g Protein; 2 g Dietary Fiber.
Exchanges: 2 Veg; 1 Fat.