Asparagus Salad with Caesar Vinaigrette

recipe

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 70
Caloriesfromfat 37 %
Fat 2.9 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.4 g
Protein 4.3 g
Carbohydrate 8.9 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 102 mg
Calcium 28 mg

Ingredients

20 asparagus spears (about 1 1/4 pounds)
4 cups gourmet salad greens
3 tablespoons tarragon vinegar
1 1/2 teaspoons olive oil
1 teaspoon water
1/2 teaspoon anchovy paste
1/8 teaspoon pepper
1 garlic clove, minced
1/4 cup garlic-flavored croutons
Chopped fresh parsley (optional)

Preparation

Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 4 minutes or until crisp-tender. Rinse under cold water; drain well.

Arrange 1 cup greens on 4 plates; top each serving with 5 asparagus spears. Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl; stir well with a whisk. Drizzle 1 tablespoon vinaigrette over each serving; top each with 1 tablespoon croutons. Sprinkle with parsley, if desired.

Jean Kressy,

Cooking Light

May 1997
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