- Preheat oven to 400°F. Coat a shallow baking pan with nonstick cooking spray. For dressing, in a small bowl whisk together vinegar, 2 tablespoons of the oil plus honey, shallots, parsley, and salt and pepper to taste; set aside.
- Place asparagus, portobello slices, white mushrooms and tomatoes in baking pan. Drizzle with remaining 1 tablespoon oil, and season with salt and pepper to taste; toss to coat. Roast 10 minutes or until vegetables are tender.
- Place roasted vegetables in a large bowl; add enoki mushrooms, and toss. Spoon mushroom salad on watercress, and drizzle with dressing. Serve warm.
View all nutritional information
Calories 105, Calories Fat 58, Total Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 32mg, Carbohydrate 8g, Protein 4g
|Calories (fat) extra||56|
|Total Fat (extra)||11|
|Saturated Fat (extra)||5|
|Vitamin A (extra)||69|
|Vitamin C (extra)||56|