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Asparagus Vinaigrette Recipe
|Fresh asparagus spears||3⁄4 Pound|
|Italian salad dressing||3⁄4 Cup (12 tbs)|
|Pimiento stuffed green olives||2 Tablespoon, finely chopped|
|Hard boiled egg||1 , finely chopped|
|Tomatoes||2 Small, chilled|
Calories 174 Calories from Fat 128
% Daily Value*
Total Fat 14 g22.1%
Saturated Fat 2.4 g11.8%
Trans Fat 0 g
Cholesterol 60.4 mg
Sodium 1028.2 mg42.8%
Total Carbohydrates 9 g2.9%
Dietary Fiber 1.1 g4.4%
Sugars 5.7 g
Protein 3 g6.6%
Vitamin A 36.1% Vitamin C 16%
Calcium 4.3% Iron 8.1%
*Based on a 2000 Calorie diet
Combine salad dressing, chopped olives, and eggs; mix well.
Arrange asparagus spears in a shallow dish.
Pour salad dressing mixture over asparagus.
Cover and refrigerate for several hours or overnight, spooning dressing over asparagus occasionally.
To serve, drain asparagus, reserving dressing.
On each of 4 salad plates, arrange a few spears atop lettuce; top each salad with a few tomato slices.
Spoon some of the reserved dressing over each salad.