Nutritional Info

Nutrition Facts

Serving Size 1 (500g)

Calories 401
Calories from Fat 122 (30%)
Amount Per Serving %DIV
Total Fat 13.5g 21%
Saturated Fat 3.1g 16%
Monounsaturated Fat 8.7g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 15.2mg 5%
Sodium 850.3mg 37%
Potassium 675.5mg 14%
Total Carbohydrate 63.1g 21%
Dietary Fiber 7.6g 30%
Sugars 55g
Protein 7.6g 15%

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Salad Of Fresh Spring Greens, New Potatoes And Asparagus

Recipe Description
This beautiful salad is a true celebration oj spring or summer.
Prep time
20 min
Cook time
18 min
Ready In
38 min


Serves Tool

Serves To:USMetric
12   small new potatoes, scrubbed
1 Pound(lb)  asparagus, tough ends removed
8 Ounce(oz)  fiddle heads
16 Cup(c)  assorted field greens (beet greens, watercress, boston, leaf, romaine, arugula)
2   large hothouse tomatoes, cut in wedges
1 Clove(clv)  garlic, minced
1/4 Cup(c)  white wine vinegar
1/4 Cup(c)  water
1/4 Cup(c)  vegetable oil
1/4 Cup(c)  extra virgin olive oil
2 Teaspoon(t)  fresh tarragon, thyme or rosemary, chopped
2 Teaspoon(t)  dijon mustard
1 Teaspoon(t)  salt
1 Teaspoon(t)  granulated sugar
1/4 Teaspoon(t)  black pepper, freshly ground


In a steamer over simmering water, steam potatoes until tender, about 15 minutes. Drain well. Meanwhile, in a large pot of boiling water, cook asparagus and fiddleheads for 2 to 3 minutes, or until tender crisp. Drain and refresh under cold water. Cut asparagus into 2 inch pieces. To prepare the herbal vinaigrette: In a small bowl, whisk together garlic, vinegar, water, vegetable oil, olive oil, tarragon, mustard, salt, sugar and pepper, until smooth. In a large bowl, toss together greens, potatoes, asparagus and fiddleheads with enough dressing to coat. Arrange on a platter or individual plates. Garnish with tomato wedges.

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