When I was shopping the other day, the produce section had the cutest (probably not the best culinary description of food, but true) button mushrooms. They were so tiny and perfectly shaped. They had to jump into my cart.
Then I rounded the corner and guess what?
Asparagus was on sale for $1.99 a pound. Perfect!
This simple salad recipe is crispy and garlicky. Be sure to allow the veggies to marinade so they absorb all that garlicky goodness.
Happy, healthy cooking!
- 1 ½ pounds asparagus, thinner stalks with ends trimmed
- ½ pound button mushrooms, small, ends trimmed
- 2 cloves garlic, minced
- ¼ cup balsamic vinegar
- ¼ cup water
- 1 ½ tablespoons sugar
- 2 tablespoons walnut oil
- salt and pepper to taste
- Steam asparagus until crisp tender and plunge into ice water to stop cooking. Drain on paper towel. Toss with mushrooms.
- Combine remaining ingredients to make dressing and pour over vegetables. Season with salt and pepper to taste.
- Refrigerate for one hour to chill, tossing after 30 minutes to distribute dressing.
What’s good for me in this dish?
Asparagus tops the charts in vitamin K and folate. It’s also a good source of vitamins C and A. Folate is essential for a healthy cardiovascular system. Asparagus also contains potassium, making it a natural diuretic.
Mushrooms are super high in selenium, vitamin B2, copper, Vitamin B3, tryptophan, potassium, phosphorus and zinc. Mushrooms contain powerful phytonutrients that contribute to overall health, as well as protecting against certain cancers such as breast cancer. Selenium contributes to the proper function of our antioxidant system. Zinc promotes immune function. There is a list a mile long of the benefits of mushrooms.
Total Fat: 4.44g
Total Carbs: 11.22g
Dietary Fiber: 2.63g
Weight Watchers PointsPlus 2