2 cups diagonally sliced asparagus (1 lb.)
1/3 cup orange juice
3 tablespoons white vinegar
2 tablespoons water
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground pepperv
1/8 teaspoon salt
2 cups cooked small shell pasta
1-1/2 cups quartered cherry tomatoes
1 cup diced yellow bell pepper
1/2 cup thinly sliced fresh basil leaves
1/3 cup pitted, chopped kalamata olives
1/4 cup thinly sliced green onions
2 tablespoons capers
1) Arrange asparagus in a steamer basket over boiling water. Cover and steam 2 minutes or until crisp-tender; drain and set aside.
2) Combine orange juice and next six ingredients in a bowl; stir with a wire whisk. Add asparagus, pasta and remaining ingredients; toss well. Makes six (1 cup) servings.
Each serving = 138 calories, 4.6 gm fat (0.7 gm Sat.), 0 mg cholesterol, 453 mg sodium.
Diabetic Exchanges = 1 Starch, 1 Fat