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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 313.9
  • Total Fat: 13.2 g
  • Cholesterol: 11.5 mg
  • Sodium: 185.9 mg
  • Total Carbs: 39.8 g
  • Dietary Fiber: 6.1 g
  • Protein: 11.8 g

View full nutritional breakdown of Warm New Potato and Asparagus Salad calories by ingredient
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Warm New Potato and Asparagus Salad

Submitted by: MADEMCHE
Warm New Potato and Asparagus Salad

Introduction

From the Vegetarian Society in the UK From the Vegetarian Society in the UK
Number of Servings: 4

Ingredients

    Ingredients

    700g baby new potatoes (cut in half if more than 4 cms)

    Dressing

    50ml olive oil
    2 tbsp lemon juice
    2 good tsp runny honey* (or 2 scant tsp apple concentrate)
    2 tsp wholegrain mustard

    25g walnuts, roughly chopped
    16-24 asparagus spears (at least 6 spears per person if thin or 4 spears if asparagus is thicker)
    80g young spinach leaves
    100g soft vegetarian goat’s cheese log, thinly sliced* (or 75g vegan soft cheese)
    6 large radishes, sliced
    Season to taste


Directions

Serves 4
Preparation time: 10 – 15 minutes
Cooking time: 1 hour and 15 minutes

Method

1. Pre-heat oven to Gas 6/200F/400F. Parboil the potatoes for 15 minutes until slightly tender. Drain and cool for 5 minutes before placing in a roasting pan.

2. Mix the dressing ingredients, seasoning with salt and pepper if desired, and pour half over the potatoes, mixing well. Roast for approx 25 minutes until soft on the inside and crisp on the outside. Sprinkle the walnuts on a separate baking tray and dry roast for 3 - 4 minutes to intensify their flavour. Do not let them burn!

3. Trim the woody ends off the asparagus spears and discard. Steam the asparagus for 5 to 7 minutes (depending on size) until tender. Place in a dish and pour over the remaining dressing.

4. To assemble the salad: cover the base of a large, wide salad bowl with spinach leaves; place the potatoes on top followed by the sliced goat’s cheese (which will melt slightly), and then by the asparagus. Finally sprinkle with the roasted walnuts and garnish with the radish slices.




Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This is one of the best recipes on SparkPeople I've tried yet. FANTASTIC! - 7/11/09

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  • 1 of 1 people found this review helpful
    This sounds fabulous. Can't wait to try it. - 5/5/09

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  • 1 of 1 people found this review helpful
    Looks like it will suit my whole family. I will try this over the weekend! - 5/2/09

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  • 1 of 1 people found this review helpful
    This recipe sounds real good and can't wait to try it. Instead of the cheese could I try some tofu that has been marinated in soy sauce or try some sesame oil instead of olive oil? What kind of substitute can be made without changing the original flavors too much? - 5/1/09

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  • Ooo! I didn't have all the ingredients (goat cheese, whole grain mustard) but it turned out SOOOO yummy! I will totally make this again and again! - 3/30/10

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  • This is terrific! My husband and I love it. We used red onion as well to top it off. - 8/16/09

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  • ALL my favorites are in this recipe and I never thought about this combo before! It's wonderful! - 8/12/09

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  • this is fantastic, I love it. Had to sub a few items but hey I am flexable. Makes a great luncheon dish! I also grated parmesan on top. - 4/29/09

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