Fresh Asparagus Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Fresh asparagus2 Pound, cooked
 Iceberg lettuce head1 Small, broken into small pieces
 French dressing3 Tablespoon
 Tomatoes2 , sliced in thin wedges
 Cucumber1 Small, peeled and sliced
 Scallions3 , sliced thin (Green Onions)
 Hard cooked eggs2 , sliced
 Sliced ripe olives1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 770 Calories from Fat 385

% Daily Value*

Total Fat 44 g67.6%

Saturated Fat 8.1 g40.3%

Trans Fat 0 g

Cholesterol 483.4 mg

Sodium 1367.1 mg57%

Total Carbohydrates 73 g24.4%

Dietary Fiber 29.4 g117.8%

Sugars 39 g

Protein 41 g82.2%

Vitamin A 239.3% Vitamin C 169.4%

Calcium 47.7% Iron 148%

*Based on a 2000 Calorie diet

Directions

1.
Toss the lettuce with a little French dressing and spread it out in a wide bowl or on a deep plate.
2.
Put little bunches of 3-4 spears of asparagus all around the outside of the lettuce, with groups of 3-4 wedges of tomato between.
3.
Insert the cucumber slices over and between the asparagus and tomatoes.
4.
Sprinkle the sliced scallions over everything.
5.
Arrange the egg slices in a small circle in the center of the plate.
Sprinkle the ripe olives over the eggs.
6.
Drizzle French dressing lightly over the entire platter and serve with more dressing.
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