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Asparagus & Carrots w/ Asian Vinaigrette




Source of Recipe


Better Homes & Gardens


List of Ingredients




• 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
• 1 recipe Asian Vinaigrette (see recipe below)
• 2 teaspoons sesame seeds, toasted (optional)


Recipe



1. 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.
2. Line salad plates with lettuce. Arrange carrots, asparagus, and mushrooms on lettuce. Drizzle with Asian Vinaigrette. If desired, sprinkle with sesame seeds. Makes 4 side-dish servings.
Asian Vinaigrette: In a small bowl combine 1/4 cup bottled Italian salad dressing, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1/4 teaspoon crushed red pepper.