Years ago I made a salad similar to the one at the link below. Don't remember putting chile powder in the dressing altho I served it with Mexican food. Also this recipe from Sunset sounds good: Orange-Red Onion Salad - 8 servings 1 red onion (3/4 lb.), cut in thin rings 4 large oranges (2 3/4 lb. total) 3 quarts inner leaves (8 in. or smaller) from 2 heads romaine lettuce (save large leaves for other uses) 4 large radishes, finely shredded Whole radishes and orange slices 1/4 cup extra-virgin olive oil 3 tablespoons red wine vinegar Salt and pepper 1. In a large bowl, cover onion with boiling water; let stand 15 minutes. Drain, rinse with cold water, then pat dry. Chill airtight until very cold, about 2 hours. 2. With a sharp knife, cut peel and white membrane from outside of oranges. Cut between inner membranes to free segments; discard membranes and peel. 3. Place romaine in a bowl; add onion and orange segments on top; scatter shredded radishes over all. Garnish with whole radishes and orange slices. Serve, or chill airtight up to 4 hours. 4. In a tightly capped jar, shake oil and vinegar to blend; season with salt and pepper. Shake again before serving; pour over salad. Here is a link that might be useful: http://www.cooksrecipes.com/salad/orange_&_onion_salad_recipe.html

My favorite asparagus recipe: Mustard-Dressed Asparagus Cooking Light, April 1998 4 lbs asparagus (I used 1 bunch) 2 Tablespoons Dijon mustard 2 Tablespoons lemon juice 1/4 teaspoon salt 1 Tablespoon mustard seeds Snap off tough ends of asparagus. Bring 4 qts water to a boil in an 8 qt stockpot. Add half of asparagus; cook 3 minutes. Remove asparagus from stockpot. Rinse with cold water; drain and pat dry. Repeat procedure with remaining asparagus. Combine the Dijon mustard, lemon juice, and salt in a small bowl. Place a large nonstick skillet over medium heat until hot. Add mustard seeds; cook 1 minute, stirring constantly. Add asparagus and mustard mixture, and cook 2 minutes of until thoroughly heated. Yield: 8 servings

Yes, yes please share. I am looking for a vegetable that is simple to serve and not laden with extra unnecessary calories.

I think I should have been more clear on this: "aparently when they are harvested small they have a much lower carb content then fully mature potatoes." this is not because they are smaller but weight for weight baby potatoes are lower in carbs than the same weight of mature potatoes. The way this was explained to me is that mature potatoes are harvested after the plant dies down, and it's during this die down phase that the plant stores carbs in the tuber (potatoe) so when they are harvested young well before they reach that stage they don't have the same % of carbs per weight. My dietician who specialises in diabetes told me if you eat potatoes, always choose the baby potatoes instead. hope that makes more sense