Spring Salad with Asparagus and Radishes

Spring Salad with Asparagus and Radishes Recipe
Photo: Becky Luigart-Stayner
Whether they are thick or thin, use asparagus stalks of approximately the same size so that they cook evenly.

Yield:

2 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 58
Caloriesfromfat 29 %
Fat 1.9 g
Satfat 1.1 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 3.9 g
Carbohydrate 7.6 g
Fiber 2.9 g
Cholesterol 6 mg
Iron 1.6 mg
Sodium 348 mg
Calcium 81 mg

Ingredients

1 cup (1-inch) diagonally sliced asparagus (about 6 ounces)
3 cups gourmet salad greens
3 thinly sliced radishes
1 1/2 tablespoons fat-free red wine vinaigrette (such as Girard's)
1/2 teaspoon country-style Dijon mustard
1 1/2 tablespoons (about 1/2 ounce) finely crumbled feta cheese

Preparation

Steam the asparagus, covered, 3 minutes or until tender. Rinse asparagus with cold water, and pat dry. Combine the asparagus, greens, and radishes in a large bowl. Combine the dressing and mustard in a small bowl, and stir well with a whisk. Add the vinaigrette and feta to salad, tossing gently to coat.

Note: You can prepare the greens, asparagus, and radishes up to an hour ahead. Combine them in a large bowl; cover with a paper towel and chill.

Note:

Jean Kressy,

May 2000
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