14 Ingredients
  • 2 tablespoons olive oil
  • 1 large shallot, sliced
  • 1 clove garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 bunch asparagus (1 pound), sliced into 3-inch pieces
  • 1 (8-ounce) package frozen artichoke hearts, thawed
  • 1/2 pint teardrop tomatoes, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh tarragon leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Nutrition
328
16% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

42% 28

Saturated

19% 4

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 3

Carbs

6% 18

Carbs (net)

- 11

Fiber

29% 7

Sugars

- 6

Sugars, added

- 0

Protein

14% 7

Cholesterol

- 0

Sodium

27% 646

Calcium

8% 79

Magnesium

16% 67

Potassium

17% 809

Iron

24% 4

Zinc

13% 1

Phosphorus

26% 185

Vitamin A

7% 61

Vitamin C

24% 22

Thiamin (B1)

23% 0

Riboflavin (B2)

35% 0

Niacin (B3)

26% 4

Vitamin B6

28% 0

Folate equivalent (total)

31% 122

Folate (food)

- 122

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

26% 4

Vitamin E

37% 5

Vitamin K

63% 75

Sugar alcohols

- 0

Water

- 269
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