Quote:
Asparagus Salad with Beans and Feta (Vegetarian)
From Cooking Light
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
Asparagus Salad with Beans and Feta (Vegetarian)
From Cooking Light
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