Asparagus Salad with Caesar Vinaigrette

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 70
  • Calories from fat: 37%
  • Fat: 2.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.3g
  • Carbohydrate: 8.9g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 102mg
  • Calcium: 28mg


  • 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)


  1. 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.
  2. 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.
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