Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette

Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette Recipe
Photo: Sang An; Styling: Pam Morris
Serve this savory salad alongside a nice steak or a piece of flavorful fish, such as tuna or salmon.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 77
Fat 5.5 g
Satfat 1.8 g
Monofat 3 g
Polyfat 0.5 g
Protein 3.1 g
Carbohydrate 4 g
Fiber 1.6 g
Cholesterol 5 mg
Iron 1.6 mg
Sodium 239 mg
Calcium 63 mg

Ingredients

1 pound green and white asparagus, trimmed and cut into (2-inch) pieces
2 1/4 teaspoons salt, divided
2 tablespoons minced shallots
2 tablespoons white balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled Gorgonzola cheese, divided
1 (5-ounce) package mixed salad greens

Preparation

1. Cook asparagus and 2 teaspoons salt in boiling water 2 minutes or until crisp-tender. Drain and rinse asparagus under cold water; drain.

2. Combine remaining 1/4 teaspoon salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese.

3. Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with remaining 1/4 cup cheese.

Jeanne Kelly,

Cooking Light

April 2010
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