Asparagus-Edamame Salad

Extra Low Glycemic Recipe

Ingredients:

Serves 6

161 calories, 10 g carbohydrate, 10 g protein, 10 g fat
1 lb. medium asparagus, ends discarded
2 cups (1 16-oz. package) frozen edamame (green soy beans), defrosted
2 tbsp. olive oil
1⁄4 lb. arugula (or any mixture of baby greens you desire)
1⁄4 cup shredded parmesan
2 tsp. balsamic vinegar
Salt and pepper to taste

Cut asparagus stalks into 1⁄4-inch diagonal slices, separating tips. Put stalks into mixing bowl. Blanche tips in 3 qt. of boiling water for 1-2 minutes only. Remove tips from water and toss with defrosted edamame, reserved stalks, 1 tbsp olive oil, and salt and pepper to taste. Pile arugula (or other mixed greens) in a salad bowl and toss with remaining olive oil. Top with asparagus and edamame, and sprinkle with shredded parmesan. Drizzle with balsamic vinegar and serve immediately.