• 2-1/2 cups fresh asparagus, diagonally sliced
• 2 cups endive leaves, torn
• 2 small oranges, peeled, sliced into rings and seeded
• 1 small red onion, very thinly sliced
• 1/3 cup raspberry vinegar
• 2 Tbs. canola oil
• 1 Tbs. orange juice
• 1 Tbs. sugar
• salt and pepper

Add asparagus to a large pot of boiling water and blanch for 1 minute. Drain and plunge asparagus into bowl of cold water. Drain again. Dry the asparagus. Combine with endive, oranges, and red onion. Whisk together remaining dressing ingredients. Add dressing to asparagus-endive mixture, toss well, and serve.

Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 89, fat 4.8g, 45% calories from fat, cholesterol 0mg, protein 2.2g, carbohydrates 11.2g, fiber 2.4g, sugar 7.9g, sodium 10mg, diet points 2.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.3, Bread: 0.0, Lean meat: 0.0, Fat: 0.9, Sugar: 0.1, Very lean meat protein: 0.0

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