Source: dLife

Crisp asparagus, baby carrots and enoki mushrooms served in a lettuce-lined bowl.

Servings

8 oz baby carrots , trimmed to 2 inches
12 Asparagus, spear, fresh
4 cup Lettuce, red leaf, fresh, shredded
8 oz Mushrooms, enoki, medium, fresh

Vinaigrette
2 tsp sesame seeds , toasted (if desired)
0.25 cup reduced fat Italian dressing
1 tbsp low sodium soy sauce
1 tsp sesame oil
0.25 tsp hot red pepper flakes

Salad
1 In a medium skillet cook carrots, covered, in a small amount of boiling water for 2 minutes. Meanwhile, discard woody bases from asparagus. If desired, scrape off scales from asparagus.
2 Add asparagus spears to carrots. Cook, covered, for 4 to 6 minutes more or until vegetables are crisp-tender. Drain and immediately plunge vegetables into ice water.
3 Let stand for 1 minute. Drain and pat dry.
4 Line salad plates with lettuce. Arrange carrots, asparagus, and mushrooms on lettuce.
Asian Vinaigrette
1 In a small bowl combine 1/4 cup bottled low-fat Italian salad dressing, 1 tablespoon low-sodium soy sauce, 1 teaspoon toasted sesame oil, and 1/4 teaspoon crushed red pepper.
2 Drizzle over cooked vegetables. If desired, sprinkle with sesame seeds.

The quick chilling in ice water stops the cooking process of the asparagus and carrots so that they don't overcook.