Asparagus Walnut Salad

Ingredients

• Asparagus

  Raw

  ¼ lb or 113g

• Onions

  Raw

  ¼ small or 18g

• Balsamic vinegar

  ½ tbsp or 8g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Sucralose

  Sweeteners, tabletop, splenda packets

  ½ packet or 0.5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Walnuts

  Nuts, english

  ½ oz (14 halves) or 14g

Directions

1. Trim the woody ends from the asparagus. Set up a steamer over simmering water and steam until crisp-tender, 4–6 minutes. Transfer to a towel and pat dry; let cool slightly.
2. In a bowl, whisk together the chopped onion, white balsamic vinegar, Dijon, sucralose, and black pepper. Slowly whisk in the olive oil until emulsified.
3. Arrange the shredded romaine on a plate, top with the asparagus, and drizzle with the vinaigrette. Sprinkle with walnuts and serve immediately.