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Asparagus Salad with Lemon-Soy Sauce
Source: AICR

A tart and peppery flavored asparagus salad.

Prep Time: 5 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 108.5
Total Carbs 14.7 g
Dietary Fiber 5.9 g
Sugars 5.3 g
Total Fat 3.7 g
Saturated Fat 0.3 g
Unsaturated Fat 1.0 g
Potassium 229.8 mg
Protein 5.1 g
Sodium 102.1 mg
Dietary Exchanges
1 Fat , 2 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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1 1/4 lb  Asparagus, fresh
8 each  scallions
5 each  scallions
1 tbsp  canola oil
0 1/4 tsp  fresh ginger root
0 1/2 cup  fat free reduced sodium chicken broth
1 tbsp  rice vinegar
1 tsp  low sodium soy sauce
0 1/2 tsp  sugar
1 floz  black pepper
1 tsp  fresh lemon juice
  1. Steam asparagus and 8 scallions in a steam basket over boiling water (or in the microwave, with a small amount of water) until crisp-tender, about 5 minutes. Rinse with cold water to stop the cooking and set color. Drain and cool.
  2. To make the dressing, heat oil in a small saucepan over medium-high heat. Add ginger and stir until it begins to color. Add half the minced scallions and cook a few seconds. Add broth, vinegar, soy sauce and sugar. Set aside.
  3. Just before serving, place the remaining minced scallions in a large bowl. Add steamed asparagus and scallions. Bring the dressing to a boil over medium-high heat. Let boil 30 seconds Gradually stir in pepper and lemon juice, tasting to achieve an appealing tart and peppery flavor. Toss the vegetables with the dressing.

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