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Asparagus Salad
Course
Salad
Keyword
Salad
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Servings
6
Calories
93
kcal
Ingredients
1
pound
asparagus
1/2
cup
finely diced red onion
1
cup
grape tomatoes
halved (optional)
1/2
cup
crumbled Bleu cheese
For the dressing:
3
tbsp
fresh lemon juice
3
tbsp
champagne or white wine vinegar
2
tbsp
balsamic vinegar
1
tbsp
Dijon mustard
1/2
tsp
salt
1/2
cup
olive oil
1/4
tsp
sugar
Freshly ground pepper to taste
Instructions
Steam or boil asparagus 2 about minutes depending on thickness until tender crisp.
Plunge into ice water to stop the cooking.
Remove from ice water and pat dry.
In a jar with a lid, combine all the ingredients for the dressing and shake well.
Place the asparagus on a serving plate.
Sprinkle tomatoes, onion and bleu cheese on top.
Drizzle some of the dressing on top of salad.
Extra dressing keeps in the fridge for about 5 days.
Nutrition
Calories:
93
kcal
|
Carbohydrates:
8
g
|
Protein:
5
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
8
mg
|
Sodium:
531
mg
|
Potassium:
289
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
911
IU
|
Vitamin C:
12
mg
|
Calcium:
93
mg
|
Iron:
2
mg