Asparagus, Orange and Endive Salad

Preparation time: 15 min	Servings: 6
Cooking time: 5 min

Ingredients:

1 small red onion, very thinly sliced

1/3 cup raspberry vinegar

1 tbsp sugar

1 tbsp salt and pepper, to taste

2 tbsp canola oil

1 tbsp orange juice

2 cups endive leaves, torn

2 small oranges, peeled, sliced into rings and seeded

2-1/2 cups fresh asparagus, diagonally sliced

Cooking Directions:

Add asparagus to a large pot of boiling water and blanch for 1 minute. Drain and plunge asparagus into bowl of cold water. Drain again. Dry the asparagus. Combine with endive, oranges, and red onion. Whisk together remaining dressing ingredients. Add dressing to asparagus-endive mixture, toss well, and serve. Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.

Nutritionist Recommended For:

Low Cholesterol

Asparagus, Orange and Endive Salad

Nutrition Facts

Calories 89

% Calories From Fat 49.6%

Total Fat 4.9g

Saturated Fats 0.4g

Mono-unsaturated Fats 2.7g

Poly-unsaturated Fats 1.5g

Cholesterol 0mg

Sodium 14mg

Total Carbohydrates 11g

Dietary Fiber 2.9g

Sugar 6.8g

Protein 2.5g

More Information

Vitamins

Thiamin B1 0.17 mg

Vitamin A 1200 IU

Vitamin K 78 mcg

Vitamin E 2 mg

Pantothenic Acid 0.41 mg

Vitamin B6 0.096 mg

Choline 26 mg

Riboflavin B2 0.13 mg

Vitamin D 0 IU

Vitamin B12 0 mcg

Vitamin C 26 mg

Niacin B3 1 mg

Minerals

Sodium 14 mg

Zinc 0.63 mg

Copper 0.16 mg

Calcium 41 mg

Iron 0.88 mg

Manganese 0.21 mg

Magnesium 18 mg

Phosphorus 54 mg

Potassium 300 mg

Fluoride 16 mcg

Selenium 4.8 mcg

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