Vegetable Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 bunch of Asparagus6 oz. of Fresh Mushrooms1 Large Tomato1 medium onion1 can black olives1 tsp. Extra Virgin Olive Oil1 tsp. Thymedash of pepper
Take the asparagus and snap them in half, wash the part you save. Throw the other part away.
Dice the onions and tomatoes (reserve tomatoes).
Slice the olives (reserve them).
Heat up a good saute pan and put the 1 tsp of Extra Virgin Olive Oil in the pan. Put the Asparagus and Mushrooms in and cook until soft, add in the onions. At the last minute add the Thyme and pepper.
As the onions are translucent and the thyme is stirred into the mix add the olives stir for 2 minutes.
Remove quickly into a bowl. Add tomatoes. Stir in the tomatoes and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JADEDANGEL1978.
Dice the onions and tomatoes (reserve tomatoes).
Slice the olives (reserve them).
Heat up a good saute pan and put the 1 tsp of Extra Virgin Olive Oil in the pan. Put the Asparagus and Mushrooms in and cook until soft, add in the onions. At the last minute add the Thyme and pepper.
As the onions are translucent and the thyme is stirred into the mix add the olives stir for 2 minutes.
Remove quickly into a bowl. Add tomatoes. Stir in the tomatoes and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JADEDANGEL1978.
Nutritional Info Amount Per Serving
- Calories: 37.2
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 15.6 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.9 g
- Protein: 0.7 g
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