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%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 

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

Ingredients

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

Preparation

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.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.