Asparagus and Sauteed Vegetable Salad

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Asparagus and Sautéed Vegetable Salad

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 head iceberg lettuce -- shredded

1/4 cup olive oil

3 garlic cloves -- minced

1 tablespoon grated gingerroot

1/2 red bell pepper -- diced

1/2 yellow bell pepper -- diced

1/2 pound tofu

1/2 pound eggplant -- cubed

1/4 cup dry white wine

1/4 cup vegetable stock -- (recipe follows)

1 pound asparagus -- cut into 1-inch pieces and steamed (about 4

to 5 minutes)

2 tablespoons fresh parsley

 

Arrange the lettuce on a large platter. Heat half the oil in a saucepan and add

the garlic, ginger, peppers and tofu. Cover and cook 4 minutes. Add the

remaining oil and eggplant. Cook, uncovered, an additional 3 minutes. Add the

white wine and stock.

 

Stir with a wooden spoon until the liquid is reduced, about 3 to 5 minutes. Mix

in the asparagus and parsley. Serve on the iceberg lettuce.

 

 

 

 

Source:

" http://home.att.net/~ashburysaubergines/a/11.htm "

 

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Per Serving (excluding unknown items): 951 Calories; 68g Fat (62.7% calories

from fat); 35g Protein; 56g Carbohydrate; 23g Dietary Fiber; 1mg Cholesterol;

493mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 8 1/2 Vegetable;

12 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0