Asparagus-Apple Salad with Blue Cheese Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Featuring the contrasting elements of apples (a Kentucky crop), asparagus, and blue cheese, this salad rounds out a Derby Day menu.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 58
Caloriesfromfat 29 %
Fat 1.9 g
Satfat 0.8 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 2.1 g
Carbohydrate 9.6 g
Fiber 1 g
Cholesterol 3 mg
Iron 1.2 mg
Sodium 159 mg
Calcium 43 mg

Ingredients

1/4 cup (1 ounce) crumbled blue cheese
2 tablespoons chopped fresh parsley
2 tablespoons white vinegar
1 tablespoon water
1 teaspoon sugar
2 teaspoons Dijon mustard
1 teaspoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups (2-inch) diagonally cut asparagus
4 cups torn butter lettuce
2 cups thinly sliced Gala apple

Preparation

Combine first 9 ingredients, stirring with a whisk.

Cook asparagus in boiling water 1 minute. Drain and rinse under cold running water; drain. Combine the asparagus, lettuce, and apple in a large bowl. Drizzle with vinaigrette; toss gently to coat.

Note:

Kathleen Kanen and Becky Luigart-Stayner,

May 2007