Asparagus And Salad Vinaigrette Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Tarragon vinegar3 Tablespoon
 Salad oil1⁄4 Cup (4 tbs)
 Olive oil2 Tablespoon
 Sugar1⁄2 Teaspoon
 Asparagus2 1⁄2 Pound, cooked until just tender
 Lettuce leaves6
 Egg1 , hardboiled and chopped
 Hard boiled egg1 , chopped
 Sweet pickle relish2 Tablespoon
 Chopped parsley2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 189 Calories from Fat 137

% Daily Value*

Total Fat 15 g23.8%

Saturated Fat 1.5 g7.3%

Trans Fat 0.2 g

Cholesterol 35.2 mg

Sodium 127 mg5.3%

Total Carbohydrates 10 g3.4%

Dietary Fiber 4.3 g17.1%

Sugars 5.6 g

Protein 5 g10.9%

Vitamin A 48.9% Vitamin C 30.8%

Calcium 6% Iron 25.8%

*Based on a 2000 Calorie diet

Directions

Combine first 5 ingredients in a jar and shake well to blend.
Pour dressing over warm asparagus and refrigerate for 1 hour, turning asparagus several times.
Serve on lettuce-lined plates and garnish with chopped egg, relish and pars ley.
Makes 6 servings.
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