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Carpaccio of Beef with Asparagus and Tomato Salad

 

 

Servings: 4
Prep time:
Cook time:
Total: 35 minutes

Ingredients

  • 1 Lbs beef tenderloin cut into 4 servings
  • ¼ Tsp kosher salt
  • freshly ground pepper
  • 1 Lb thin asparagus, tough ends removed
  • 10 Oz plum tomatoes, chopped
  • ¼ Cup fresh basil, chopped
  • 10 Oz baby lettuce of your choice
  • fresh ground pepper
  • 3 Tbs red wine vinegar
  • 1 ½ Tbs olive oil
  • 1 Tbs water
  • 1 Tbs grained Dijon mustard
  • freshly ground pepper
  • 4 Oz fat-free ricotta
  • 1 Cup nonfat plain yogurt
  • ¼ Cup red wine vinegar
  • 2 Tsp capers
  • 2 Tsp anchovy paste
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • ¼ Cup cloves garlic, chopped
  • ¼ Cup flat leaf parsley
  • ¼ Cups fresh basil leaves

Directions

  1. Preheat oven to broil or light a grill
  2. Salt and pepper the beef. Broil or grill until done to your desired degree of doneness. Set aside for at least 20 minutes.
  3. Cook the asparagus in 2 tablespoons water in the microwave. Place in ice water to refresh. Drain and place in bowl. Add the chopped tomato and basil.
  4. Make a vinaigrette by whisking together the vinegar, oil, water, mustard, and pepper. Set aside.
  5. Using a food processor with a metal blade, combine the ricotta, yogurt, vinegar, capers, anchovy paste, shallot, garlic, parsley, basil and pepper. until smooth. Refrigerate until ready to serve.
  6. Toss the asparagus with 1 tablespoon (15 ml) of the vinaigrette. Place on one side of each of 4 large plates. Toss the tomato and chopped basil with 1 tablespoon (15 ml) of the vinaigrette. Place on the other side of each plate, leaving the center empty. Toss the lettuce with the remaining vinaigrette and place in the center between the vegetables.
  7. Slice the beef against the grain into paper thin slices. Arrange on the plate and drizzle with each serving with 2 tablespoons (30 ml) of the Anchovy-Caper Sauce. Serve at once.

 

Nutrition Information

Per serving: 362 calories (40% calories from fat), 36 g protein, 16 g total fat (4.2 g saturated fat), 17 g carbohydrates, 4 g dietary fiber, 76 mg cholesterol, 795 mg sodium


Diabetic exchanges: 3 lean protein, 1 carbohydrate (1/2 skim milk, 2 vegetable), 1 fat

 

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