Dinner at the Zoo · by Sara Welch★ 5.0 (18)
Asparagus Salad
NUTRITION · PER SERVING23M COOK
CAL 12%·PRO 10%
CARBS 11G18% OF CAL
4G FIBER0G ADDED0G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 20G76% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A springtime salad of tender asparagus, cherry tomatoes, olives, red onion, and radishes tossed in a Dijon vinaigrette and topped with feta. Fresh, tangy, and colorful.
sideamericansalad🍲 stockpotgluten freevegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound asparagus stalks (woody ends removed)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup radishes (thinly sliced)
- 1/3 cup kalamata olives (pitted and halved)
- 1/3 cup feta cheese (crumbled)
- 3 tablespoons fresh parsley (chopped, plus more for garnish)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- salt and pepper to taste
At a glance
PER SERVING · TIME 23M
CAL 12%·PRO 10%
CARBS 11G18% OF CAL
4G FIBER0G ADDED0G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 20G76% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3m
- Sodium
- 586mg
- Total sugar
- 5g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 304mg
- Calcium
- 101mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 586MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.