SIDE DISHES
Grilled Sesame
Asparagus
MAKES 4 SERVINGS
SERVING SIZE: 5 MEDIUM SPEARS
Nutrients per Serving: Calories 42,
Total Fat 1.5g, Saturated Fat 0g, Protein
3g, Carbohydrates 6g, Cholesterol 0mg,
Dietary Fiber 3g, Sodium 147mg
Dietary Exchange: ½ Fat, 1 Vegetable
Nonstick cooking spray
1 pound medium asparagus
spears (about 20), trimmed
1 tablespoon sesame seeds
2-3 teaspoons balsamic vinegar
¼ teaspoon salt
¼ teaspoon black pepper
- Spray grid with cooking spray;
prepare grill for direct cooking. - Place asparagus on baking sheet;
spray lightly with cooking spray.
Sprinkle with the sesame seeds, roll-
ing to coat. - Place asparagus on grid. Grill, un-
covered, 4 to 6 minutes, or until the
asparagus begins to brown, turning
once.
Cook’s Tip: Be sure to use the
entire amount of pepper—it really
brings out the flavors of this dish.
Mexican Slaw
MAKES 8 SERVINGS
SERVING SIZE: ½ CUPNutrients per Serving: Calories 38, Total Fat 1g, Saturated Fat 1g, Protein 1g,
Carbohydrates 8g, Cholesterol 1mg, Dietary Fiber 2g, Sodium 157mg
Dietary Exchange: 1½ Vegetable1 (6-inch) corn tortilla, cut
into thin strips
Nonstick cooking spray
¼ teaspoon chili powder
3 cups shredded green cabbage
1 cup shredded red cabbage
½ cup shredded carrots
½ cup sliced radishes
½ cup corn
¼ cup coarsely chopped fresh
cilantro
¼ cup fat-free mayonnaise
1 tablespoon fresh lime juice
2 teaspoons cider vinegar
1 teaspoon honey
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon black pepper- Preheat oven to 350° F.
Arrange tortilla strips in even
layer on nonstick baking sheet.
Spray strips with cooking spray
and sprinkle with chili powder.
Bake 6 to 8 minutes, or until crisp. - Combine cabbage, carrots,
radishes, corn and cilantro in large
bowl. Combine mayonnaise, lime
juice, vinegar, honey, cumin, salt
and pepper in small bowl. Add
mayonnaise mixture to cabbage
mixture; toss gently to coat. Top
with baked tortilla strips.
50 May/June 2019