Asparagus and Bean Salad
Full of summer flavor and great with grilled entrees.

Servings: 6

• 1/2 pound fresh asparagus, trimmed
• 7 sun dried tomatoes
• 1 garlic clove, minced
• 1 tablespoon brown sugar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon water
• 1 teaspoon spicy brown mustard
• 1/4 teaspoon dried rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 - 19 ounce can cannellini beans, rinsed and drained
• 1/4 cup chopped red onion
• 2 teaspoons drained capers
• 1 - 5 ounce bag gourmet mixed salad greens
• 1 tablespoon shredded Parmesan cheese

Break off tough ends of asparagus and arrange asparagus and dried tomatoes in a steamer basket over boiling water. Cover, steam 2 to 4 minutes or until asparagus is crisp but tender. Set tomatoes aside. Plunge asparagus into ice water to stop the cooking process. Drain well. Cut asparagus into 1-inch pieces, and chill until ready to use. Chop tomatoes.

Whisk together garlic and next 8 ingredients in a medium bowl; add asparagus, tomatoes, beans, onion, and capers, tossing to coat. Cover and chill 1 hour. Serve asparagus mixture over salad greens; sprinkle with cheese.

Per Serving: 382 Calories; 6g Fat (13.3% calories from fat); 1g Saturated Fat; 24g Protein; 63g Carbohydrate; 16g Dietary Fiber; 1mg Cholesterol; 293mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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