Asparagus Salad

Oxmoor House
2 servings.


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1/4 cup white balsamic vinegar
1 teaspoon garlic powder
2 teaspoons paprika
2 teaspoons prepared horseradish
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 teaspoon olive oil
1/2 teaspoon pepper
1/2 pound fresh asparagus spears (about 9 spears)
1 small yellow squash, sliced
1 plum tomato, cut into wedges
2 cups torn watercress
1 tablespoon crumbled blue cheese


Combine first 8 ingredients in a jar; cover tightly, and shake vigorously. Chill thoroughly.

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Drain; let cool to room temperature.

Arrange asparagus, squash, and tomato on 2 watercress-lined salad plates. Sprinkle evenly with cheese. Drizzle vinegar mixture evenly over salads.

Created date

August 2009

Nutritional Information

Calories 106
Caloriesfromfat 26 %
Fat 3.1 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.5 g
Carbohydrate 18.8 g
Fiber 0.0 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 216 mg
Calcium 0.0 mg