Grilled Romaine and Asparagus Salad - 16g Carbs, 6g Fiber
From: www.diabetesselfmanagement.com
This recipe was developed by Kathleen Stanley, a Diabetes Educator at
Central Baptist Hospital in Lexington, Kentucky.
Preparation time: 7 minutes
Cooking time: 6 minutes
1 6 oz head romaine lettuce
Nonstick cooking spray
Aluminum foil
4 medium spears or 8 thin spears fresh asparagus
1/4 cup thinly sliced red onion
12 grape tomatoes
1 Tbsp shredded Parmesan cheese
1/4 cup fat-free Italian salad dressing
Heat grill.
Cut lettuce head lengthwise in half, but do not trim off the base
holding the leaves together; wash lettuce and pat dry. Spray a
12-inch piece of foil (or a larger piece, if needed) with nonstick
cooking spray. Place lettuce halves on foil and place on hot grill.
Grill each side of halves for 2 minutes until slightly browned.
Remove from grill and cool. Cut off base, then slice lettuce
horizontally into ribbons, about 1 inch wide. While grill is still
hot, grill asparagus on same foil, turning constantly, until slightly
browned. Slice asparagus diagonally into 1-inch pieces. Place lettuce
and asparagus in a medium salad bowl along with sliced onion, tomatoes,
and Parmesan cheese. Toss, add dressing, then toss again.
Servings: 4
Serving size: 1 cup
Nutrition per Serving:
98 Calories, 2g Fat, 0g Saturated Fat, 0mg Cholesterol, 184mg Sodium,
16g Carbs, 6g Fiber, 4g Protein
Exchanges per serving: 1 starch
Carbohydrate choices: 1
