• 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


  1. Steam asparagus for 3 minutes, or until tender-crisp. Immediately put asparagus in a shallow glass baking dish.
  2. Add a layer of tomatoes, then one of hearts of palm, and one of onion.
  3. In a small bowl, whisk together dressing ingredients until sugar has dissolved. Pour over vegetables.
  4. Cover dish and refrigerate for 30 minutes, stirring occasionally.

Recipe Yield: Servings: 6

Content Continues Below ⤵ ↷

Nutritional Information Per Serving:

Calories: 57
Fat: 1 grams
Sodium: 181 milligrams
Protein: 3 grams
Carbohydrates: 10 grams

Diabetic Exchanges

1 Vegetable

Book Title: New American Heart Association Cookbook

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