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Roasted Oriental Salad
Source: dLife

A fresh medley of roasted vegetables and rice noodles with a garlic/ginger/cilantro sauce.

Rating:
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 120.4
Total Carbs 18.5 g
Dietary Fiber 5.0 g
Sugars 6.8 g
Total Fat 3.5 g
Saturated Fat 0.5 g
Unsaturated Fat 1.7 g
Potassium 610.3 mg
Protein 6.5 g
Sodium 154.4 mg
Dietary Exchanges
1 Fat , 2 1/2 Vegetables , 1/2 Starch
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

1 each  cooking spray
1 lb  fresh asparagus
1 lb  fresh mushrooms
0 1/2 tsp  black pepper
8 oz  snow peas
3 each  medium garlic cloves
3 1/2 oz  Pasta, rice, dry
1 each  medium carrots
1 each  medium cucumber
2 each  Onion, green, tops & bulb, fresh, large
2 tbsp  low sodium soy sauce
3 tbsp  rice vinegar
1 tbsp  vegetable oil
0 1/2 tsp  hot chili oil
2 tsp  sugar
1 tsp  fresh ginger root
0.3333 cup  fresh cilantro
1 cup  romaine lettuce leaf
1 each  medium limes
Directions
  1. Preheat oven to 425 degrees F.
  2. Cover a baking sheet with aluminum foil and coat with cooking spray. Lay asparagus and mushrooms on pan and coat with cooking spray. Season with pepper.
  3. Bake vegetables for 15 minutes. Place snow peas and garlic on pan and continue to bake 20 minutes longer of until all vegetables are soft. Let vegetables cool. Take garlic out and set aside and chop the other mushrooms.
  4. Combine noodles and cold water in a bowl and let them soak 10 minutes, noodles should be soft and separated. Strain noodles and combine with vegetables in a large bowl. Mix in carrot, cucumber, and green onions.
  5. Squeeze garlic insides into a bowl and whisk in soy sauce, vinegar, vegetable oil, chili oil, sugar, and gingerroot. Spoon dressing over vegetables and top with cilantro. Spoon mixture on lettuce-lined plates and garnish with lime wedges.

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