Asparagus Salad

You can never have too many salad recipes, so give Asparagus Salad a try. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 115 calories, 4g of protein, and 7g of fat per serving. This recipe serves 2. For $2.13 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 2680 people have tried and liked this recipe. A mixture of red wine vinegar, garlic, red onions, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 20 minutes. It is brought to you by Healthy Recipes. With a spoonacular score of 97%, this dish is amazing. Similar recipes include Seared Tuna Salad with Herbes de Provence, Grilled Fingerling Potatoes, Hickory Smoked Salt & Shaved Asparagus Salad, Asparagus Salad, and Asparagus Salad.

Servings: 2

Preparation duration: 20 minutes

 

Ingredients:

1 bunch asparagus, tough ends trimmed, chopped into 1-inch pieces (10oz)

¼ teaspoon black pepper

1 cup cherry tomatoes, halved (5oz)

1 teaspoon Dijon mustard

1 teaspoon minced garlic

½ teaspoon kosher salt

1 tablespoon extra-virgin olive oil

¼ cup red onions, diced (1oz)

1 tablespoon red wine vinegar

Equipment:

microwave

bowl

Cooking instruction summary:

Place the asparagus in a microwave-safe bowl. Add a tablespoon of water. Cover and microwave 5 minutes. Stir and microwave 2 more minutes, until just-tender. Drain into a serving bowl and allow to cool, about 10 minutes.Meanwhile, chop the tomatoes and the onion. Place the dressing ingredients in a small jar, seal well and shake until well-blended.Add the tomatoes and the onion to the salad bowl. Pour the dressing on top and gently mix. Serve immediately, or cover and keep in the fridge until ready to serve.

 

Step by step:


1. Place the asparagus in a microwave-safe bowl.

2. Add a tablespoon of water. Cover and microwave 5 minutes. Stir and microwave 2 more minutes, until just-tender.

3. Drain into a serving bowl and allow to cool, about 10 minutes.Meanwhile, chop the tomatoes and the onion.

4. Place the dressing ingredients in a small jar, seal well and shake until well-blended.

5. Add the tomatoes and the onion to the salad bowl.

6. Pour the dressing on top and gently mix.

7. Serve immediately, or cover and keep in the fridge until ready to serve.


Nutrition Information:

Quickview
114k Calories
4g Protein
7g Total Fat
10g Carbs
34% Health Score
Limit These
Calories
114k
6%

Fat
7g
11%

  Saturated Fat
1g
7%

Carbohydrates
10g
3%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
621mg
27%

Get Enough Of These
Protein
4g
8%

Vitamin K
65µg
63%

Vitamin C
25mg
31%

Vitamin A
1421IU
28%

Folate
85µg
21%

Iron
3mg
21%

Vitamin E
3mg
20%

Manganese
0.39mg
19%

Copper
0.34mg
17%

Vitamin B1
0.25mg
16%

Fiber
3g
16%

Potassium
477mg
14%

Vitamin B2
0.22mg
13%

Vitamin B6
0.22mg
11%

Phosphorus
103mg
10%

Vitamin B3
1mg
9%

Magnesium
29mg
8%

Selenium
4µg
7%

Zinc
0.93mg
6%

Vitamin B5
0.52mg
5%

Calcium
51mg
5%

covered percent of daily need
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Related Videos:

Shaved Asparagus Salad with Fried Pastrami and Mustard Dressing - Raw Asparagus Salad

 

Summer Potato Salad - How to Make a Potato Salad with Tuna, Tomato, Onion, Asparagus & Egg

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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