Diabetic Recipes

Asparagus salad with lemon-soy sauce

Ingredients:

- 1-1/4 lbs. thin asparagus stalks,
cut diagonally into 1 1/2-inch lengths
- 13 scallions, trimmed to include a little green
- 1 Tbsp. canola oil
- 1/4 tsp. fresh ginger, minced (or a dash of ground ginger)
- 1/2 cup fat free, reduced-sodium chicken broth
- 1 Tbsp. rice vinegar
- 1 tsp. soy sauce
- 1/2 tsp. sugar
- Freshly ground black pepper, to taste
- Fresh lemon juice, to taste

Procedure:

Steam asparagus and 8 scallions in a steam basket over boiling
water (or in the microwave, in a container with a small amount
of water) until crisp-tender, about 5 minutes. Rinse with cold
water to stop the cooking and set color. Drain and cool.

To make the dressing, heat oil in small saucepan over
medium-high heat. Add ginger and stir until it begins to color.
Meanwhile, mince 2 scallions; add to the saucepan and cook a
few seconds. Add broth, vinegar, soy sauce and sugar. Set aside.

Just before serving, mince 3 scallions and place them in a large
bowl. Add asparagus and remaining whole scallions. Bring the
dressing to a boil over medium-high heat. Let boil 30 seconds.
Stir in pepper. Taste and add lemon juice and pepper until you
get a tart, peppery flavor that appeals to you. Toss the
vegetables with the dressing.

Nutritional Information Per serving:
69 calories, 4 g. total fat (<1 g. saturated fat),
8 g. carbohydrate, 3 g. protein, 2 g. dietary fiber, 165 mg. sodium
Diabetic Exchanges: 1-1/2 Vegetable, 1 Fat

Serving Information:

Serves: 4
Fat: 4.0 g
Calories: 69

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