Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound green and white asparagus, trimmed and cut into (2-inch) pieces2 1/4 tsp. salt, divided2 Tbsp. minced shallots2 Tbsp. white balsamic vinegar2 Tbsp. extra-virgin olive oil1/2 tsp. grated lemon rind1/4 tsp. freshly ground black pepper1/2 cup (2 oz.) crumbled Gorgonzola cheese, divided1 (5-ounce) package mixed salad greens
1. Cook asparagus and 2 tsp. salt in boiling water 2 min. or until crisp-tender. Drain and rinse asparagus under cold water; drain.
2. Combine remaining 1/4 tsp. salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese.
3. Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with remaining 1/4 cup cheese.
COOKING LIGHT APRIL 2010
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MCKIBBEN1.
2. Combine remaining 1/4 tsp. salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese.
3. Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with remaining 1/4 cup cheese.
COOKING LIGHT APRIL 2010
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MCKIBBEN1.
Nutritional Info Amount Per Serving
- Calories: 70.1
- Total Fat: 4.5 g
- Cholesterol: 3.1 mg
- Sodium: 53.1 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 2.1 g
- Protein: 2.8 g
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