DAILY CHALLENGE RECIPE – SNACK
Asparagus Artichoke Salad
- 3 slices red onion
- 3 tbsps fresh squeezed lemon juice
- 1 1/4 pounds asparagus
- salt & pepper – to taste
- 2 tsps olive oil
- 1 tsp garlic powder
- 1 pint cherry tomatoes – halved
- 1 (15-oz) can artichoke hearts canned – quartered, rinsed
In a large bowl soak the sliced onions in lemon juice. Set aside. Preheat the oven to 400°F. Coat the asparagus spears with cooking spray and salt them well. Place in a single layer in a foil-lined roasting pan and cook for 8-10 minutes until lightly browned and fork tender. Remove the asparagus from the oven and cut into bite-sized pieces. Add the asparagus and all the remaining ingredients to the bowl with the onions and lemon juice. Mix to combine. Serve chilled or at room temperature.
Notes: Thick asparagus is easier to roast. Each serving has 3 grams of fat and 10 grams of carbohydrates. No protein.