Asparagus, Carrots, and Mushrooms with Asian Vinaigrette


8 oz baby carrots , trimmed to 2 inches
12 Asparagus, spear, fresh
4 cup Lettuce, red leaf, fresh, shredded
8 oz Mushrooms, enoki, medium, fresh

2 tsp sesame seeds , toasted (if desired)
0.25 cup reduced fat Italian dressing
1 tbsp low sodium soy sauce
1 tsp sesame oil
0.25 tsp hot red pepper flakes


Crisp Asparagus, Baby Carrots And Enoki Mushrooms Served In A Lettuce-lined Bowl.

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