Salad Primavera

Yield: 6 servings (serving size: 2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 107
  • Fat: 5.1g
  • Saturated fat: 0.7g
  • Protein: 5.4g
  • Carbohydrate: 13.2g
  • Cholesterol: 0mg
  • Iron: 2.4mg
  • Sodium: 462mg
  • Calories from fat: 38%
  • Fiber: 5.0g
  • Calcium: 69mg


  • 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


  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.
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