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Asparagus and Edamame Salad

Asparagus and Edamame Salad recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.

Ingredients


Directions

  1. Bring medium saucepan of salted water to a boil.
  2. Add asparagus and cook 1 minute or until crisp tender.
  3. Immediately plunge in ice water; drain completely.
  4. In large bowl, toss together lettuce leaves, asparagus, radishes, fennel, edamame, mint and egg.
  5. In small bowl, whisk together lemon juice, olive oil, salt and sugar.
  6. Drizzle desired amount over salad and toss.


Nutritional Information Per Serving:


Calories: 180
Fat: 16 grams
Saturated Fat: 2.5 grams
Fiber: 2 grams
Sodium: 160 miligrams
Cholesterol: 20 miligrams
Protein: 4 grams
Carbohydrates: 6 grams
Sugars: 1 grams


Source: Jennie-O