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Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette

Photo: Sang An; Styling: Pam Morris
Yield 8 servings (serving size: about 1 cup)
Serve this savory salad alongside a nice steak or a piece of flavorful fish, such as tuna or salmon.

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

Nutrition 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

How to Make It

  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.