Print
Email
Add a photoServings: 4
Ingredients
- 5 ounce Frzn strawberries, defrosted
- 2 1/2 Tbsp. Balsamic vinegar
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Dijon mustard
- 1/4 tsp Salt Grnd black pepper, to
- 1/2 lb Asparagus
- 1 head boston lettuce
- 5 ounce Baby greens
- 1 med Carrot, peeled and shredded
- 1/2 c. Feta cheese, crumbled
- 2 Tbsp. Almond slivers, toasted
Directions
- To Prepare the Vinaigrette: In a blender or possibly food processor, puree the berries. Add in the vinegar, oil, mustard, salt and pepper. Blend till smooth. Chill till ready to use.
- To Prepare the Salad: Break off the ends of the asparagus and cut on the diagonal into 2-inch pcs. Bring a pan of water to a boil, add in the asparagus and cook 2-3 min, till tender. Drain and rinse in cool water till chilled. Pat dry. Clean and tear the lettuce and greens into bite-size pcs. Put into a large bowl, cover with paper towels and chill. When ready to serve, combine the asparagus, greens, carrot, feta and almonds. Toss with about half the vinaigrette, using just sufficient to lightly coat the greens. Serve.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 193 | |
| Calories from Fat 104 | 54% |
| Total Fat 11.78g | 15% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 486mg | 20% |
| Potassium 280mg | 8% |
| Total Carbs 17.41g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 11.47g | 8% |
| Protein 5.98g | 10% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
