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Asparagus-Apple Salad with Blue Cheese Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings (serving size: 1 cup)
Featuring the contrasting elements of apples (a Kentucky crop), asparagus, and blue cheese, this salad rounds out a Derby Day menu.

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

Nutrition 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

How to Make It

  1. Combine first 9 ingredients, stirring with a whisk.

  2. 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.