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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

Roasted Oriental Salad

Source: dLife

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

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 3.5 Fat, 2.3 Vegetables, 0.1 Fruits, 0.1 Other Carbs, 0.2 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

1.0
1 each cooking spray 1.0
1 lb fresh asparagus 1.0
1 lb fresh mushrooms 0.5
0 1/2 tsp black pepper 8.0
8 oz snow peas 3.0
3 each medium garlic cloves 3.5
3 1/2 oz Pasta, rice, dry 1.0
1 each medium carrots 1.0
1 each medium cucumber 2.0
2 each Onion, green, tops & bulb, fresh, large 2.0
2 tbsp low sodium soy sauce 3.0
3 tbsp rice vinegar 1.0
1 tbsp vegetable oil 0.5
0 1/2 tsp hot chili oil 2.0
2 tsp sugar 1.0
1 tsp fresh ginger root 0.3333
0.3333 cup fresh cilantro 1.0
1 cup romaine lettuce leaf 1.0
1 each medium limes

Directions

Preheat oven to 425 degrees F.
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.
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.
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.
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.