1 Servings 10 min Cook
1/4 Lb Asparagus
1/4 Small Onions
1/2 Tbsp Balsamic Vinegar
1/2 Tsp Dijon Mustard
1/2 Packet Sucralose
1/4 Tsp Pepper
2 Tbsp Olive Oil
1 Cup shredded Lettuce
0 Oz (14 halves) Walnuts
Bring a pot of water to boil with a steam tray over top.
Add asparagus and cover.
Steam asparagus until crisp-tender, about 5-10 minutes, depending on preference.
Drain and pat dry with paper towels.
Set aside.
Combine onion, vinegar, mustard, splenda, and pepper in a mixing bowl.
Gradually whisk in oil.
Divide lettuce onto 4 plates; arrange asparagus on top, and drizzle with vinaigrette.
Sprinkle with walnuts.
