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Bitter Greens And Asparagus With Poppy Seed Dressing Recipe
|Belgian endive heads||1 3⁄4 Pound, sliced into 1 inch pieces (6 Small Pieces)|
|Watercress||4 Cup (64 tbs), trimmed|
|Loosely packed arugula leaves||3 Cup (48 tbs)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Unsweetened apple juice||1⁄2 Cup (8 tbs)|
|Minced onions||1⁄4 Cup (4 tbs) (Red Colored)|
|Water||1⁄4 Cup (4 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Dijon mustard||4 Teaspoon|
|Poppy seeds||2 Teaspoon|
Serving size: Complete recipe
Calories 781 Calories from Fat 109
% Daily Value*
Total Fat 13 g19.8%
Saturated Fat 1.6 g8.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1575.6 mg65.6%
Total Carbohydrates 127 g42.3%
Dietary Fiber 42.7 g170.6%
Sugars 38.7 g
Protein 41 g82.8%
Vitamin A 839.1% Vitamin C 387.6%
Calcium 218.7% Iron 149.5%
*Based on a 2000 Calorie diet
Add the asparagus and return to a boil.
Boil about 1 minute or just until the asparagus turns bright green.
Immediately drain and rinse with cold water to stop further cooking.
Chill in the refrigerator.
In a large bowl, combine the endive, watercress, arugula and mushrooms.
In a small bowl, stir together the juice, onions, water, vinegar, mustard and poppy seeds.