Asparagus in Vinaigrette with Walnuts Recipe

3.4g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4.3g

Protein

18.4g

Fat

3.6g

Fiber

200.1cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/4 cup, chopped English Walnuts
1 lb Asparagus
0 1/4 small Onions
2 tbsp White Wine Vinegar
1 tsp Dijon Mustard
0 1/2 individual packet Sucralose Based Sweetener (Sugar Substitute)
0 1/2 tsp Salt
0 1/4 tsp Black Pepper
0 1/4 cup Extra Virgin Olive Oil
4 cup Spring Mix Salad

DIRECTIONS

To toast nuts, place them on a baking sheet in a preheated 325°F oven, turning them after 3 minutes. Bake for another 3 to 6 minutes, checking frequently to avoid burning. You can substitute almonds for walnuts, if you prefer. To make this dish suitable for Induction, simply eliminate the walnuts.

Steam asparagus until crisp-tender, about 4-7 minutes, depending upon size. Drain, and pat dry with paper towels. Set aside.
Combine finely diced white onion, vinegar, mustard, sugar substitute, salt and pepper in a mixing bowl. Gradually whisk in oil.
Divide lettuce on 4 plates; arrange asparagus on top and drizzle with vinaigrette. Sprinkle with walnuts and additional salt and pepper, if desired.

Cooking Tip

Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.