Spend with Pennies · by Holly Nilsson★ 5.0 (1)
Asparagus Salad
NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 15%
CARBS 16G20% OF CAL
7G FIBER1G ADDED6G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 27G75% OF CAL
3G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh vegetable salad with blanched asparagus, lettuce, peas, radishes, and hazelnuts tossed in a zesty vinaigrette. Light and colorful, it makes a refreshing side dish or starter.
sideamericansalad🍳 skilletdairy freegluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound asparagus
- 4 cups butterleaf lettuce
- 1 cup baby peas (thawed or 1 cup sugar snap peas, sliced diagonally)
- 1 cup sliced radishes
- 1 green onion (thinly sliced)
- 2 tablespoons chopped fresh dill
- ¼ cup toasted hazelnuts (or walnuts, roughly chopped)
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoons Dijon mustard
- ½ teaspoon honey
- ½ teaspoon garlic powder
- ⅓ cup olive oil
- salt and black pepper (to taste)
At a glance
PER SERVING · TIME 40M
CAL 16%·PRO 15%
CARBS 16G20% OF CAL
7G FIBER1G ADDED6G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 27G75% OF CAL
3G SAT24G 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
- 20m
- Sodium
- 314mg
- Total sugar
- 7g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 596mg
- Calcium
- 84mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.