Cooked & Loved · by Irena Macri
Spring Salad with Asparagus, Peas & Goat Cheese
NUTRITION · PER SERVING18M COOK
CAL 11%·PRO 18%
CARBS 15G27% OF CAL
6G FIBER4G OTHER6G TOTAL SUGAR
FAT 16G64% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light spring salad with fresh greens, asparagus, peas, pistachios, herbs, and tangy goat cheese with lemon dressing. Perfect for warm weather and celebration meals.
sidemediterraneansalad🍲 stockpotgluten freevegetarian
View the full recipe on Cooked & Loved →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb fresh asparagus, trimmed and cut into 1½-inch pieces (454 grams)
- 1 cup frozen peas, thawed (150 grams)
- 4 cups mixed spring greens (120 grams)
- ¼ cup fresh mint leaves, thinly sliced (10 grams)
- ¼ cup fresh parsley, chopped (15 grams)
- ⅓ cup crumbled goat cheese (40 grams)
- ¼ cup roasted pistachios (30 grams)
- 3 tablespoons extra-virgin olive oil (45 ml )
- 2 tablespoons fresh lemon juice (30 ml )
- 1 teaspoon lemon zest
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
At a glance
PER SERVING · TIME 18M
CAL 11%·PRO 18%
CARBS 15G27% OF CAL
6G FIBER4G OTHER6G TOTAL SUGAR
FAT 16G64% OF CAL
3G SAT12G 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
- 15m
- Cook
- 3m
- Sodium
- 451mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 514mg
- Calcium
- 96mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 451MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.