Contributed By: chelseamarie
The Complete Vegetarian Cookbook
This is a beautiful salad for lunch, and goes well with a cup of soup.
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Special Features: Vegetarian
Nutrition Content: Low Calorie
Low Fat
Meal Type: Lunch
Ingredients
5 oz Asparagus
1 tsp Yellow Mustard
2 t Lemon Juice
1/4 c Honey
2 cloves Garlic, crushed
To taste pepper
13 oz Mushrooms
5 oz Arugula
1/2 c Red Bell Pepper, chopped
Preparation
1. Snap the woody ends form the asparagus spears and cut in half on the diagonal. Cook in boiling water for 1 minute. Drain, then plunge into cold water and set aside.
2. Place the mustard, lemon juice, honey, and garlic in a large saucepan and season with pepper. Bring to a boil, then reduce heat and add the mushrooms, tossing for 2 minutes. Cool.
3. Remove the mushrooms from the sauce with a slotted spoon. Return the sauce to a boil, then reduce heat and simmer for 3-5 minutes, or until reduced and syrupy. Cool slightly.
4. Toss the mushrooms, arugula, and chopped bell pepper together. Put on a plate and drizzle with the sauce.
Cook's Notes
Nutrition Information
Calories: 120
;
Total Fat: <1g
;
Carbohydrates: 25g
;
Protein: 6g
;
Calcium: 72mg
;
Sodium: 90mg
;
Iron: 2.2mg
;
Fiber: 4g