Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve this savory salad alongside a nice steak or a piece of flavorful fish, such as tuna or salmon.

Jeanne Kelly
Recipe by Cooking Light April 2010

Gallery

Credit: Sang An; Styling: Pam Morris

Recipe Summary test

Yield:
8 servings (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook asparagus and 2 teaspoons salt in boiling water 2 minutes or until crisp-tender. Drain and rinse asparagus under cold water; drain.

    Advertisement
  • Combine remaining 1/4 teaspoon salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese.

  • Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with remaining 1/4 cup cheese.

Nutrition Facts

77 calories; fat 5.5g; saturated fat 1.8g; mono fat 3g; poly fat 0.5g; protein 3.1g; carbohydrates 4g; fiber 1.6g; cholesterol 5mg; iron 1.6mg; sodium 239mg; calcium 63mg.
Advertisement