Asparagus And Sauteed Vegetable Salad Recipe

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0 votes | 960 views
Servings: 4


Cost per serving $3.51 view details


  1. Arrange the lettuce on a large platter. Heat half the oil in a saucepan and add in the garlic, ginger, peppers and tofu. Cover and cook 4 min. Add in the remaining oil and eggplant. Cook, uncovered, an additional 3 min.
  2. Add in the white wine and stock. Stir with a wooden spoon till the liquid is reduced, about 3 to 5 min. Fold in the asparagus and parsley. Serve on the iceberg lettuce.
  3. This recipe yields 4 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 210g
Recipe makes 4 servings
Calories 199  
Calories from Fat 135 68%
Total Fat 15.26g 19%
Saturated Fat 2.15g 9%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 26mg 1%
Potassium 404mg 12%
Total Carbs 8.51g 2%
Dietary Fiber 3.3g 11%
Sugars 3.65g 2%
Protein 6.05g 10%
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