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Spring Salad with Asparagus and Radishes

Photo: Becky Luigart-Stayner
Yield 2 servings (serving size: 1 1/2 cups)
Whether they are thick or thin, use asparagus stalks of approximately the same size so that they cook evenly.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.