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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asparagus, Carrots, and Mushrooms with Asian Vinaigrette

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	79.3

Total Carbs	10.4 g

Dietary Fiber	3.0 g

Sugars	5.4 g

Total Fat	2.9 g

Saturated Fat	0.2 g

Unsaturated Fat	0.3 g

Potassium	83.7 mg

Protein	2.9 g

Sodium	339.4 mg

Dietary Exchanges 2.9 Fat, 1.7 Vegetables, 0.0 Other Carbs, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Salad

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.
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.
Let stand for 1 minute. Drain and pat dry.
Line salad plates with lettuce. Arrange carrots, asparagus, and mushrooms on lettuce.

Asian Vinaigrette

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.
Drizzle over cooked vegetables. If desired, sprinkle with sesame seeds.