Asparagus and Tomato Salad

Asparagus and Tomato Salad

Health Rating
Prep Cook Ready in Servings
10 min 5 min 15 min 2
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Ingredients


1 cup Arugula
8 medium spear(s) Asparagus (trimmed)
12 medium Black olives (pitted and chopped)
1 dash Black pepper
3 tbsp Extra virgin olive oil (for dressing)
1/2 tsp Lemon peel (zest) (grated)
1 head Lettuce, butterhead (Boston) (torn in bit size pieces)
1 cup Lettuce, spring mix (mesclun)
1 tbsp Pine nuts, dried
1 pinch Salt
4 medium Tomato (sliced)
2 tbsp Wine vinegar (for dressing)

Instructions


In a pot of boiling water, cook asparagus for about 4 minutes or until bright green and tender crisp. Drain well and rinse with cold water. Drain again. Chop into 2 inch (5 cm) pieces.

To make the dressing: In a small bowl, whisk together oil, wine vinegar, lemon zest, salt and pepper; set aside.

In a large platter or bowl, arrange the lettuce and arugula around the edge to for the base of the salad. Place the slice tomatoes in a circle on top and asparagus in the centre.

Sprinkle with olives and pine nuts. Drizzle with dressing to serve.

Nutrition Facts

Per Portion

Calories 341  
Calories from fat 246  
Calories from saturated fat 34  
Total Fat 27.4  g
Saturated Fat 3.8  g
Trans Fat 0.0  g
Polyunsaturated Fat 3.8  g
Monounsaturated Fat 18.6  g
Cholesterol 0  mg
Sodium 487  mg
Potassium 1095  mg
Total Carbohydrate 17.3  g
Dietary Fiber 7.3  g
Sugars 9.1  g
Protein 6.2  g

Dietary servings

Per Portion


Meat Alternative 0.1
Vegetables 6.2

Energy sources


Pygal 20% 432.373850732 124.593734231 72% 345.073549601 275.499723991 7% 359.976756933 109.565040896 20% 72% 7% Carbohydrates Fat Protein
Recipe from: Eat Right Ontario
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