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Salad Primavera

Oxmoor House
Prep time 11 mins
Cook time 4 mins
Yield 6 servings (serving size: 2 cups)

Ingredients

  • 2 tablespoons sherry vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 1/2 cups (2-inch) sliced asparagus (about 1/2 pound)
  • 4 cups baby spinach leaves
  • 2 cups torn Boston lettuce
  • 1 cup frozen petite green peas, thawed
  • 1/2 cup julienne-cut red bell pepper
  • 1/2 cup julienne-cut yellow bell pepper
  • 1/4 cup (1/4-inch-thick) red onion wedges
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil

Nutrition Information

  • calories 107
  • fat 5.1 g
  • satfat 0.7 g
  • protein 5.4 g
  • carbohydrate 13.2 g
  • cholesterol 0 mg
  • iron 2.4 mg
  • sodium 462 mg
  • caloriesfromfat 38 %
  • fiber 5.0 g
  • calcium 69 mg

How to Make It

  1. Combine vinegar and next 6 ingredients in a jar; cover tightly, and shake vigorously.

  2. Cook asparagus in boiling water 4 minutes or just until crisp-tender. Drain and plunge asparagus into ice water; drain.

  3. Place asparagus and next 8 ingredients in a large bowl; add dressing, and toss gently to coat. Serve immediately.

Oxmoor House Healthy Eating Collection