Artichoke, asparagus salad
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Artichoke, asparagus salad calories by ingredient
Introduction
Recipe from our local newspaper. The Mediterranean flavours pair well with lamb, goose or ham or just on its own! This dish can be served room temp, chilled or warmed Recipe from our local newspaper. The Mediterranean flavours pair well with lamb, goose or ham or just on its own! This dish can be served room temp, chilled or warmedNumber of Servings: 8
Ingredients
-
2 bunches asparagus( bottoms trimmed) (approx 20-25)
1 tsp (5ml) dijon mustard
1/2 tsp (2ml) salt
1/2 tsp (2ml) ground black pepper
2 tbsp (30ml) lemon juice
2 tbsp (30ml) white balsamic vinegar
1 tsp (5ml) lemon zest
2 tsp (10ml) chopped fresh thyme
1/4 cup (60ml) olive oil
Two 14 oz (425ml) cans artichoke hearts, drained
1/2 cup (125ml) crumbled feta cheese
Directions
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.