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Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes. |
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REC: ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE
ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE
1/3 cup minced shallots (about 2 large) 2 tablespoons fresh lemon juice 2 tablespoons Sherry wine vinegar 2 teaspoons grated lemon peel 1 1/2 teaspoons Dijon mustard 1/3 cup extra-virgin olive oil 1 pound slender asparagus, tough ends trimmed 6 cups (lightly packed) arugula (about 5 ounces) 3 tablespoons chopped fresh chives 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces) Whisk first 5 ingredients in small bowlto blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.) Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes. Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature. Makes 6 servings. |
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REC: ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE | Diabetic |