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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Wonderful summer salad. adapted from Company's comming, diabetic cooking 1 serving = 1 fruit & veggie (cook time includes 1 hr chill time) Ingredients:
1 medium ripe tomato, quartered |
1 green onion, cut into 1 inch pieces |
2 cloves garlic |
3 tablespoons red wine vinegar |
1 tablespoon liquid honey |
1 tablespoon fresh parsley, chopped |
1 tablespoon olive oil |
2 teaspoons anchovy paste |
1 teaspoon paprika |
1/2 teaspoon salt |
1 lb fresh asparagus, tough ends broken off |
1 1/2 cups red onions, very thinly sliced |
2 tablespoons pitted ripe olives, chopped (optional) |
Directions:
1. Process first 10 ingredients in blender for about 1 minute until smooth.
2. Chill for 1 hour to blend flavours.
3. Steam asparagus for 4 to 5 minutes until tender crisp.
4. Drain, rinse in cold water until completely cool, drain well.
5. Arrange asparagus on a small platter with onion.
6. Scatter with olives.
7. Drizzle dressing over top.
8. Serve chilled or at room temperature.
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