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Asparagus, Carrots, and Mushrooms with Asian Vinaigrette
Source: dLife

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

Rating:
Prep Time: 20 minutes
Cook Time: 6 minutes
Difficulty: Intermediate

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
1/2 Fat , 2 Vegetables
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
  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.

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