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Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

Spring Salad with Asparagus and Radishes

Whether they are thick or thin, use asparagus stalks of approximately the same size so that they cook evenly.

Cooking Light MAY 2000

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 58
  • Calories from fat: 29%
  • Fat: 1.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.9g
  • Carbohydrate: 7.6g
  • Fiber: 2.9g
  • Cholesterol: 6mg
  • Iron: 1.6mg
  • Sodium: 348mg
  • Calcium: 81mg

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Spring Salad with Asparagus and Radishes Recipe