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Add a photoServings: 4
Ingredients
- 1 Tbsp. green onions thinly sliced
- 1/8 tsp grnd ginger
- 1/4 c. oil
- 2 Tbsp. red wine vinegar
- 1 Tbsp. soy sauce
- 1 tsp sesame oil if you like
- 2 c. fresh asparagus diag. sliced 1" piec
- 1 med carrot thinly sliced
- 8 ounce deli roast beef in strips
- 1 c. cherry tomatoes halved
- 1 x 8 oz can sliced water chestnuts liquid removed
Directions
- In small jar with tight fitting lid, combine all dressing ingredients. Shake well.
- Place asparagus and carrot in medium saucepan. Add in water to cover. Bring to a boil. Cokk over Medium heat for 3-5 min or possibly till crisp-tender. Drain. Rinse with cool water.
- In medium bowl, combine all salad ingredients. Pour dressing over salad. toss to coat. Cover and chill for at least one hour. If you like, serve on lettuce lined plates.
- NOTES :CAn substitute cut green beans for asparagus, cooking for 3 min. Add in carrots and cook 3-5 min or possibly till crisp-tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 4 servings | |
| Calories 357 | |
| Calories from Fat 187 | 52% |
| Total Fat 21.04g | 26% |
| Saturated Fat 3.15g | 13% |
| Trans Fat 0.35g | |
| Cholesterol 29mg | 10% |
| Sodium 271mg | 11% |
| Potassium 497mg | 14% |
| Total Carbs 26.47g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.64g | 1% |
| Protein 15.11g | 24% |
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