Artichoke, asparagus salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 bunches asparagus( bottoms trimmed) (approx 20-25)1 tsp (5ml) dijon mustard1/2 tsp (2ml) salt1/2 tsp (2ml) ground black pepper2 tbsp (30ml) lemon juice2 tbsp (30ml) white balsamic vinegar1 tsp (5ml) lemon zest2 tsp (10ml) chopped fresh thyme1/4 cup (60ml) olive oilTwo 14 oz (425ml) cans artichoke hearts, drained1/2 cup (125ml) crumbled feta cheese
Bring a pot of water to boil and cook asparagus approx 4 mins to blanch til just tender. Transfer to bowl of ice water to stop cooking then drain well. (Or do as I did, andgrill the asparagus)
In large bowl whisk together the mustard, salt, pepper,lemon jc, vinegar, zest,thyme and oil. Gently toss the drained asparagus spears and drained artichoke hearts in the dressing. Serve sprinkled with the feta cheese
Serving Size: UNSURE
Number of Servings: 8
Recipe submitted by SparkPeople user LARENK.
In large bowl whisk together the mustard, salt, pepper,lemon jc, vinegar, zest,thyme and oil. Gently toss the drained asparagus spears and drained artichoke hearts in the dressing. Serve sprinkled with the feta cheese
Serving Size: UNSURE
Number of Servings: 8
Recipe submitted by SparkPeople user LARENK.
Nutritional Info Amount Per Serving
- Calories: 134.2
- Total Fat: 8.8 g
- Cholesterol: 8.3 mg
- Sodium: 551.6 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.4 g
- Protein: 4.5 g
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