Marinated Asparagus, Tomato and Hearts of Palm
Ingredients
8 ounces fresh asparagus, trimmed, cut into 2-inch pieces (about 2 cups)
1 pound Italian plum tomatoes, cut into 1/4-inch slices
14-ounce can hearts of palm, rinsed and drained
1/4 cup thinly sliced yellow onion
Dressing Ingredients:
1/4 cup red wine vinegar
2 tablespoons dry red wine (regular or nonalcoholic)
2 teaspoons sugar or sugar substitute
1/4 teaspoon pepper
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Directions
Steam asparagus for 3 minutes, or until tender-crisp. Immediately put asparagus in a shallow glass baking dish.
Add a layer of tomatoes, then one of hearts of palm, and one of onion.
In a small bowl, whisk together dressing ingredients until sugar has dissolved. Pour over vegetables.
Cover dish and refrigerate for 30 minutes, stirring occasionally.
Calories: 57Source: New American Heart Association Cookbook
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