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Recipe Summary

Yield:
2 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash potatoes. Cook in boiling water to cover 20 to 25 minutes or until tender; drain and cool slightly. Cut each potato into 6 wedges. Set aside.

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  • Snap off tough ends of asparagus. Remove scales from spears with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Rinse with cold water.

  • Combine potato wedges, asparagus, and green onions in a shallow dish. Combine vinegar and next 4 ingredients; pour over potato mixture, and toss gently. Cover and chill at least 1 hour, stirring occasionally. Spoon potato mixture evenly onto 2 lettuce-lined salad plates.

Source

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Nutrition Facts

98 calories; calories from fat 23%; fat 2.5g; saturated fat 0.4g; mono fat 0g; poly fat 0g; protein 2.9g; carbohydrates 16.5g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 117mg; calcium 0mg.
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