dish
Chilled Asparagus Salad with Roasted Red Pepper and Tarragon Vinaigrette

6
Serves
60
Calories
11
Nutrients
12
Vitamins

Ingredients

1 1/2 pounds fresh, thick asparagus , trimmed and cut into 1-inch pieces
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallots
1 tablespoons extra virgin olive oil
2 tablespoons freshly chopped tarragon
1 large roasted red bell pepper , diced (from a jar)

Cooking Instructions

1. Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the asparagus in the basket for about 3-4 minutes, or to desired tenderness. Remove the basket and run under cold water to stop the cooking process.

2. Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and tarragon. Season with salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)

3. Gently toss the asparagus and the red bell pepper in the vinaigrette and serve at room temperature or chilled.

Serving Size: 3/4 cup of salad with vinaigrette

Nutrition Information

Number of Servings: 6
Calories
60
Protein
3 g
Total Carbohydrate
7 g
Dietary Fiber
3 g
Soluble Fiber
0 g
Insoluble Fiber
2 g
Sugar
3 g
Total Fat
3 g
Saturated Fat
0 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
18 %
Percent Calories from Carbohydrate
44 %
Percent Calories from Fat
38 %
Vitamin A
1482 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
28 mg
Vitamin D
0 IU
Folate
146 mcg
Vitamin E
4 IU
Vitamin K
45 mcg
Pantothenic Acid
0 mg
Calcium
34 mg
Iron
1 mg
Phosphorus
70 mg
Potassium
338 mg
Sodium
211 mg
Zinc
1 mg