Mustard, Asparagus with Tofu Salad
Zoe TSOI, Australian Accredited Dietitian and Health Promotion Sub-Committee of HKNA, said "Inclusion of vegetables with different colours not only provides dietary fibre, but also a more comprehensive vitamin, mineral and phytochemical profile which prevents hypertension, cancer and cardiovascular disease. It also strengthens immunity."
Ingredients (Serve 2):
| Aparagus | 5 sticks (40g) |
| Lollo rosso, shredded | 100 g |
| Frisee, sectioned | 150g |
| Cherry tomoato, halved | 3 |
| Tofu, cubed | 1/2 piece |
| Corn kernels | Some |
Mustard dressing Ingredients:
| Low-fat salad dress | 50 g |
| Light soya sauce | 1 teaspoon |
| Green mustard | 5 g |
| Eggs' white | 2 |
Mustard Dressing Cooking Method:
| 1. | Whisk all ingredients into a smooth mixture |
Cooking Method:
| 1. | Blanch the sectioned asparagus. Set aside. |
| 2. | Cover the plate with lollo rosso and frisee, and then spread the cherry tomato, tofu cubes and sparagus all over. |
| 3. | Mix with the mustard dressing. Serve. |
Per Serving:
| Energy (kcal) | 97 |
| Carbohydrate (g) | 7 |
| Protein (g) | 10 |
| Fat (g) | 4 |
| Sugar (g) | 3 |
| Sodium (mg) | 49 |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Takigi.
Extract from CookSmart, Issue 17
