Diethood · by Katerina Petrovska★ 5.0 (6)
Spring Vegetable Potato Salad with Lemon Dijon Vinaigrette
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 25%
CARBS 26G44% OF CAL
7G FIBER0G ADDED6G INTRINSIC13G OTHER6G TOTAL SUGAR
FAT 10G39% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh spring salad combining potatoes, asparagus, hard-boiled eggs, and beans with a tangy lemon-Dijon vinaigrette. Light, colorful, and satisfying for lunch or dinner.
mainamericansaladeggsbeans🥄 saucepan🍳 skilletdairy freegluten freevegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound small potatoes, (scrubbed)
- 1 pound asparagus, (ends trimmed)
- 6 hard boiled eggs, (halved)
- 1 can (14 ounces) red kidney beans, (rinsed and drained)
- 1 cup canned corn, (rinsed and drained)
- 2 green onions, (sliced)
- 12 cups torn romaine lettuce leaves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1 garlic cloves, (finely minced)
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 25%
CARBS 26G44% OF CAL
7G FIBER0G ADDED6G INTRINSIC13G OTHER6G TOTAL SUGAR
FAT 10G39% OF CAL
2G SAT8G 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
- 10m
- Cook
- 30m
- Sodium
- 280mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 776mg
- Calcium
- 104mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 280MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.