Italian Asparagus Salad

Italian Asparagus Salad

Ingredients:
asparagus, raw
fresh red onions,
peppers, sweet, green, raw
spices, basil, dried
marketside, balsamic vinaigrette dressing,
cheese, parmesan, hard
nuts, pine nuts, dried

Directions:
In a skillet large enough to hold the asparagus in a single layer, bring 1 inch of water to a boil over high heat.
Spread the asparagus evenly in the skillet.
Cook for 2 minutes.
Using tongs, carefully transfer the asparagus to a colander.
Run under cold water for 1 to 2 minutes, or until cool.
Dry the asparagus well on paper towels.
Cut the asparagus into 1-inch pieces.
Transfer to a medium bowl.
Stir in the onion, bell pepper, and basil.
Just before serving, add the vinaigrette, tossing to coat.
Top with the Parmesan and pine nuts.
Serve immediately for peak flavor.
(Per Serving)
Calories: 52
Total Fat: 2.0g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 0.5g
Cholesterol: 1mg
Sodium: 126mg
Carbohydrates: 7g
Fiber: 2g
Sugars: 4g
Protein: 3g
Dietary Exchanges
1 Vegetable
1/2 Fat