Entrees - Phase 1 - Asparagus Salad with Beans and Feta (Vegetarian)

05-06-2009, 01:10 PM
Follow advice in red brackets to make this more aligned with SBD guidelines. Enjoy!

Asparagus Salad with Beans and Feta (Vegetarian)
From Cooking Light (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226480)
So the beans and feta don't break up too much, gently toss the mixture with your hands.

3 cups (1-inch) diagonally cut asparagus
1 cup canned cannellini beans or other white beans, rinsed and drained
1/2 cup thinly sliced radishes
1/2 cup (2 ounces) crumbled feta cheese [use reduced-fat feta]
2 tablespoons thinly sliced green onions
2 teaspoons fresh lemon juice
1 teaspoon chopped fresh mint
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Steam the asparagus, covered, 2 minutes or until crisp-tender. Rinse asparagus with cold water, and drain. Combine asparagus and next 4 ingredients (asparagus through onions) in a large bowl.

Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture; toss gently to coat.

Yield: 4 servings (serving size: 1 cup)

CALORIES 150 (28% from fat); FAT 4.7g (sat 2.4g,mono 1.5g,poly 0.4g); IRON 2.1mg; CHOLESTEROL 13mg; CALCIUM 132mg; CARBOHYDRATE 20g; SODIUM 531mg; PROTEIN 9.3g; FIBER 5.9g

Cooking Light, MAY 2001