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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Asparagus-Apple Salad with Blue Cheese Vinaigrette

Featuring the contrasting elements of apples (a Kentucky crop), asparagus, and blue cheese, this salad rounds out a Derby Day menu.

Cooking Light MAY 2007

  • Yield: 8 servings (serving size: 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 58
  • Calories from fat: 29%
  • Fat: 1.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.1g
  • Carbohydrate: 9.6g
  • Fiber: 1g
  • Cholesterol: 3mg
  • Iron: 1.2mg
  • Sodium: 159mg
  • Calcium: 43mg
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