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| Recipe: Asparagus with Vinaigrette II |
Servings: 4
Preparation Time: 5 min.
Cooking Time: 5 min.
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| Ingredients: |
- 1-1/2 Lbs. asparagus, tough ends discarded
- 1/4 cup fat-free Italian dressing
- 2 Tbs. chopped pimento
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| Cooking Directions: |
Place asparagus in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes, or until asparagus is tender. Rinse under cold water. Drain thoroughly. Arrange asparagus spears in a shallow dish. Pour dressing over asparagus and toss gently. Top with pimento. |
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| Per Serving:
calories 46, fat 3.3g, calories from fat 66%, protein 3.9g, cholesterol 0.0mg, dietary fiber 3.7g
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| Nutrients |
Exchanges |
| Calories |
46 |
Milk Exchanges |
0.0 |
| Protein |
3.9g |
Vegetable Exchanges |
1.6 |
| Carbohydrates |
9.0g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
3.7g |
Bread Exchanges |
0.0 |
| Sugar |
4.6g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
3.3g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
0.8g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
1.0g |
Fat Exchanges |
0.0 |
| Poly-unsaturated Fat |
1.5g |
| % Calories from Fat |
66% |
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| Cholesterol |
0.0mg |
| Sodium |
149.2mg |
| Vitamins |
Minerals |
| Vitamin A |
114.6IU |
Calcium |
36.1mg |
| Thiamin (B1) |
0.2mg |
Copper |
0.3mg |
| Riboflavin (B2) |
0.3mg |
Iron |
1.6mg |
| Niacin (B3) |
2.0mg |
Magnesium |
31.0mg |
| Vitamin B6 |
0.2mg |
Manganese |
0.5mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
96.3mg |
| Vitamin C |
27.5mg |
Potassium |
493.9mg |
| Vitamin E |
5.1IU |
Selenium |
3.9mcg |
| Folate |
218.1mcg |
Sodium |
149.2mg |
| Pantothenic Acid |
0.3mg |
Zinc |
0.8mg |
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