Asparagus in Vinaigrette with Walnuts
3.4g
Net Carbs
4.3g
Protein
18.4g
Fat
3.6g
Fiber
200
Calories
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.
Ingredients:
- 1 pound Asparagus
- 1 teaspoon Dijon Mustard
- 4 cups Spring Mix Salad
- 1/4 small Onion
- 1/2 teaspoon Salt
- 1/2 individual packet Sucralose Based Sweetener (Sugar Substitute)
- 2 tablespoons White Wine Vinegar
- 1/4 teaspoon Black Pepper
- 1/4 cup chopped English Walnuts
- 1/4 cup Extra Virgin Olive Oil
Directions:
To toast nuts, place them on a baking sheet in a preheated 325°F oven, turning them after 3 minutes. Bake for another 3 to 6 minutes, checking frequently to avoid burning. You can substitute almonds for walnuts, if you prefer. To make this dish suitable for Induction, simply eliminate the walnuts.
- Steam asparagus until crisp-tender, about 4-7 minutes, depending upon size. Drain, and pat dry with paper towels. Set aside.
- Combine finely diced white onion, vinegar, mustard, sugar substitute, salt and pepper in a mixing bowl. Gradually whisk in oil.
- Divide lettuce on 4 plates; arrange asparagus on top and drizzle with vinaigrette. Sprinkle with walnuts and additional salt and pepper, if desired.
