Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 77
  • Fat: 5.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.1g
  • Carbohydrate: 4g
  • Fiber: 1.6g
  • Cholesterol: 5mg
  • Iron: 1.6mg
  • Sodium: 239mg
  • Calcium: 63mg

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