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Associate.com - Share Your Recipe!

Recipe Name: Asparagus And Sauteed Vegetable Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Head iceberg lettuce
shredded
1/4 Cup(s) Olive oil
3 Garlic cloves, minced
1 Tablespoon(s) Grated gingerroot
1/2 Red bell pepper, diced
1/2 Yellow bell pepper, diced
1/2 Pound(s) Tofu
1/2 Pound(s) Eggplant, cubed
1/4 Cup(s) Dry white wine
1/4 Cup(s) Vegetable stock, recipe
follows
1 Pound(s) Asparagus, cut into 1-inch
pieces and steamed
about 4 to 5
minutes
2 Tablespoon(s) Fresh parsley
Directions:
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. Converted by
MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9195 Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 948
Calories From Fat: 615
Total Fat: 70.4g
Cholesterol: 3.6mg
Sodium: 1416.2mg
Potassium: 2133.8mg
Carbohydrates: 45.9g
Fiber: 15.6g
Sugar: 14.1g
Protein: 37.6g


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