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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 327
% Daily Value**
Total Fat 31g
48%
Saturated Fat 5g
8%
Unsaturated Fat 6g
Cholesterol 5mg
2%
Sodium 192mg
8%
Total Carbohydrate 8g
3%
Dietary Fiber 4g
14%
Sugars 2g
Protein 7g
Vitamin A  27%Vitamin C  90%
Calcium  12%Iron  8%
Potassium  9%Vitamin E  14%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fresh Asparagus Salad

Recipe Tags: Salad Recipes

Date Added: June 11, 2009

Ingredients:

2 Tablespoons Balsamic Vinegar red wine vinegar
1 Pound Fresh Asparagus peeled and cut diagonally into 1/2 inch slices
1/2 Teaspoon Dijon Mustard or honey mustard
6 Tablespoons Olive Oil * see note
2 Ounces Parmesan Cheese grated
1 Tablespoon Italian Parsley chopped
2 Tablespoons Capers drained
1/2 Teaspoon Shallot minced
4 Tablespoons Pine Nuts lightly toasted
1 Red Bell Pepper roasted/peeled, finely diced
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Directions:

1. Cut the fibrous root end off the asparagus and peel the lower portion of the stem.

2. Bring a large pot of salted water to a rolling bowl.

3. Add the asparagus and cook for about 2 minutes, or until just tender.

4. Drain in a colander and rinse with cold water until the asparagus is cooled.

5. To make the vinaigrette, mix together the balsamic vinegar, Dijon mustard and shallots.

6. While whisking slowly, add the olive oil and season with the parsley, salt and pepper.

7. Place the asparagus on a plate and sprinkle with the roasted red peppers, capers, pine nuts and Parmesan cheese.

8. Drizzle the vinaigrette over the asparagus and serve.

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Dietary Notes:
This recipe is low-cholesterol with 5mg per serving

This recipe is high in Vitamin A with 27% of your daily recommended intake per serving. This recipe is high in Vitamin C with 90% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, MSG, Cheese, Asparagus, Mustard, Vinegar, Olive Oil allergies.
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