Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1997


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Steam asparagus, covered, 4 minutes or until crisp-tender. Rinse under cold water; drain well.

  • Arrange 1 cup greens on 4 plates; top each serving with 5 asparagus spears. Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl; stir well with a whisk. Drizzle 1 tablespoon vinaigrette over each serving; top each with 1 tablespoon croutons. Sprinkle with parsley, if desired.

Nutrition Facts

70 calories; calories from fat 37%; fat 2.9g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.4g; protein 4.3g; carbohydrates 8.9g; fiber 1.6g; iron 1.2mg; sodium 102mg; calcium 28mg.