Vegetables Dressed With Almonds


Serves: 4
Total Calories: 29

Ingredients

1 pound asparagus spears or other vegetable
2 scallion
1 teaspoon peanut oil
1/4 teaspoon lite soy sauce
1/8 teaspoon sugar
1 tablespoon slivered almonds

Directions:

1. Cut vegetables into slender 2-inch long pieces. Cut diagonally for fastest cooking.

2. In wok or skillet, heat oil over high heat. Add the vegetables turn bright green and other vegetables are tender-crisp.

3. Turn burner off. Add salt, sugar and almonds. Stir until lightly toasted. Serve warm or cold.

Balance with lower-fat dishes on days you use this recipe.

EXCHANGES
1 Vegetable
1/2 Fat

NUTRITION FACTS
Calories 71
Total Fat 3 grams
Saturated Fat trace
Cholesterol 0 milligrams
Sodium 50 milligrams
Total Carbohydrate 7 grams
Dietary Fiber 2 grams
Protein 4 grams

Nutritional Facts:

Serves: 4
Total Calories: 29
Calories from Fat: 19

This Vegetables Dressed With Almonds recipe is from the The Healthy HomeStyle Cookbook Cookbook. Download this Cookbook today.




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