Asparagus, Frisee, Edamame, and Parsley Salad
tablespoons avocado oil
tablespoons sweet rice wine (mirin)
tablespoon rice vinegar
tablespoon reduced-sodium soy sauce
clove garlic, minced
pound fresh asparagus spears, trimmed
cups torn frisee lettuce
cup frozen shelled edamame (sweet soybeans), thawed
cup coarsely snipped fresh parsley
- For dressing, in a small bowl stir together 1 tablespoon of the avocado oil, the rice wine, rice vinegar, soy sauce, salt, and garlic. Set aside.
- In a large skillet heat the remaining 3 tablespoons avocado oil over medium-high heat. Add asparagus; cook for 3 to 4 minutes or until asparagus starts to brown and is crisp-tender, tossing occasionally.
- Transfer asparagus to a large bowl. Add frisee, edamame, and parsley. Drizzle with dressing; toss gently.
From the Test Kitchen
Icon: high fiber, energy boosting, vegetarian
Nutrition Facts(Asparagus, Frisee, Edamame, and Parsley Salad)
- Per serving:
- 211 kcal cal.,
- 16 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 10 g monounsatured fat),
- 0 mg chol.,
- 823 mg sodium,
- 13 g carb.,
- 5 g fiber,
- 4 g sugar,
- 7 g pro.
- Percent Daily Values are based on a 2,000 calorie diet