Asparagus Salad with Mustard-Soy Dressing

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Asparagus is tossed with an emulsified vinaigrette that's laced with soy sauce. Soy and ground mustard are a common combination in Japan, resulting in a unique wasabi-like flavor. Since the egg yolk goes into the dressing raw, use a pasteurized egg - most grocery stores stock them.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 40%
  • Fat: 2.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.5g
  • Carbohydrate: 5.2g
  • Fiber: 2.5g
  • Cholesterol: 53mg
  • Iron: 0.7mg
  • Sodium: 78mg
  • Calcium: 32mg

Ingredients

  • 1 teaspoon ground mustard
  • 1 teaspoon extravirgin olive oil
  • 1 large pasteurized egg yolk
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon soy sauce
  • 1 pound asparagus spears, steamed and chilled

Preparation

  1. Combine first 3 ingredients, stirring with a whisk. Stir in juice and soy sauce. Drizzle dressing over asparagus, and toss gently to coat. Serve immediately.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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