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Asparagus Finger Salad
Source: dLife

Asparagus and carrot spears wrapped in lettuce leaves with a sour cream and lemon dipping sauce.

Prep Time: 15 minutes
Cook Time: 2 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 37.5
Total Carbs 3.9 g
Dietary Fiber 1.0 g
Sugars 2.4 g
Total Fat 1.7 g
Saturated Fat 1.0 g
Unsaturated Fat 0.0 g
Potassium 101.9 mg
Protein 1.9 g
Sodium 95.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 oz  asparagus spears, fresh, small
4 each  large butterhead lettuce leaves
1 each  small carrots, fresh, 5 1/2" long
2 tbsp  fresh lemon peel

Dipping Sauce
0.3333 cup  Sour Cream, light
1 tbsp  fresh chives
2 tsp  fresh lemon juice
1 tsp  fresh tarragon
0.125 tsp  salt
0.125 tsp  black pepper
  1. Snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears.
  2. Cook asparagus, covered, in a small amount of boiling water for 2 to 4 minutes, or until crisp-tender. Transfer to a bowl filled with ice water (to halt cooking) and set aside.
Dipping Sauce
  1. In a small bowl, combine sour cream, chives, lemon juice, tarragon, salt, and pepper.
  2. Cover, and set aside in the refrigerator.
  1. To serve, cut center vein from each lettuce leaf, keeping each leaf in one piece. Place lettuce leaves on a serving plate.
  2. Cut each carrot half into 4 equal lengthwise strips. Pat asparagus dry with paper towels, and place equal amounts of asparagus and carrot strips across middle of each lettuce leaf. Sprinkle each serving with finely shredded lemon peel.
  3. Wrap lettuce around asparagus and carrots. Place each asparagus salad upright in a small cup. Serve with dipping sauce.

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