Salad Primavera

Oxmoor House
Salad PrimaveraRecipe
Oxmoor House
6 servings (serving size: 2 cups)


+ Add To Shopping List
2 tablespoons sherry vinegar
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 1/2 cups (2-inch) sliced asparagus (about 1/2 pound)
4 cups baby spinach leaves
2 cups torn Boston lettuce
1 cup frozen petite green peas, thawed
1/2 cup julienne-cut red bell pepper
1/2 cup julienne-cut yellow bell pepper
1/4 cup (1/4-inch-thick) red onion wedges
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil


Prep: 11 Minutes
Cook: 4 Minutes

Combine vinegar and next 6 ingredients in a jar; cover tightly, and shake vigorously.

Cook asparagus in boiling water 4 minutes or just until crisp-tender. Drain and plunge asparagus into ice water; drain.

Place asparagus and next 8 ingredients in a large bowl; add dressing, and toss gently to coat. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 107
Fat 5.1 g
Satfat 0.7 g
Protein 5.4 g
Carbohydrate 13.2 g
Cholesterol 0 mg
Iron 2.4 mg
Sodium 462 mg
Caloriesfromfat 38 %
Fiber 5.0 g
Calcium 69 mg