Directions:
- Combine orange juice, wine, salt and pepper then set aside.
- Melt 1 tablespoon butter in skillet over medium heat then sauté pecans until lightly browned.
- Remove from skillet and drain on paper towel.
- Add remaining butter to pan then sauté asparagus over medium heat for 2 minutes.
- Add orange juice mixture to pan then cover and steam 4 minutes.
- Add peas and cook until tender then stir in mushrooms and heat through.
- Arrange lettuce on four plates then divide asparagus, peas, mushrooms and sauce among lettuce.
- Top with orange zest and pecans.
- Squeeze juice from orange wedges over salad before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.03 Kcal (1265 kJ) | ||
| Calories from fat | 181.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.2g | 31% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 149.75mg | 6% | |
| Potassium | 582.8mg | 12% | |
| Total Carbs | 26.93g | 9% | |
| Sugars | 16.84g | 67% | |
| Dietary Fiber | 7.14g | 29% | |
| Protein | 6.34g | 13% | |
| Vitamin C | 90mg | 150% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 19.5mg | 108% | |
| Calcium | 97.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 100.57 Kcal (421 kJ) | ||
| Calories from fat | 60.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.73g | 31% | |
|---|---|---|---|
| Cholesterol | 5.08mg | 5% | |
| Sodium | 49.86mg | 6% | |
| Potassium | 194.05mg | 12% | |
| Total Carbs | 8.97g | 9% | |
| Sugars | 5.61g | 67% | |
| Dietary Fiber | 2.38g | 29% | |
| Protein | 2.11g | 13% | |
| Vitamin C | 30mg | 150% | |
| Iron | 6.5mg | 108% | |
| Calcium | 32.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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