Asparagus and Carrots with Asian Vinaigrette
A delightful springtime salad with fresh asparagus, baby carrots and enoki mushrooms dressed in a simple soy-sesame vinaigrette. The quick chilling in ice water stops the cooking process of the asparagus and carrots so they don't overcook.
1/4 cup bottled Italian salad dressing
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon crushed red pepper
8 ounces baby carrots with tops, trimmed to 2 inches, or packaged peeled baby carrots
12 asparagus spears
4 cups torn red-tip leaf lettuce or leaf lettuce
1 cup fresh enoki mushrooms
Asian Vinaigrette (see recipe below)
2 teaspoons sesame seeds, toasted (optional)
- Asian Vinaigrette: In a small bowl combine Italian salad dressing, soy sauce, sesame oil, and crushed red pepper; set aside.
- For Salad: In a medium skillet cook carrots, covered, in a small amount of boiling water for 2 minutes. Meanwhile, snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears. Add asparagus spears to carrots. Cover and cook for 4 to 6 minutes more or until vegetables are crisp-tender. Drain; 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. Drizzle with Asian Vinaigrette. If desired, sprinkle with sesame seeds.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): calories: 98, total fat: 7g, saturated fat: 1g, monounsaturated fat: 2g, polyunsaturated fat: 4g, cholesterol: 0mg, sodium: 153mg, carbohydrate: 6g, total sugar: 3g, fiber: 2g, protein: 2g, vitamin A: 0%, vitamin C: 25%, calcium: 4%, iron: 6%.
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