Spring Vegetable Salad with Asparagus & Scallions

Spring Vegetable Salad with Asparagus & Scallions

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From: EatingWell.com, May 2018

Asparagus, radishes and scallions herald the start of the spring season at the farmers' market (or in your garden). Take advantage of these early growers and turn them into a spectacular spring salad mix. Keep it in your fridge as a base to top with protein, cheese and dressing for easy packable salads to take to work.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 cups shredded romaine lettuce
  • 1 fennel bulb, bulb thinly sliced, fronds coarsely chopped
  • ½ pound asparagus, tough ends snapped off, cut into 1-inch pieces
  • 1 cup sliced radishes
  • 4 scallions, chopped


  • Prep

  • Ready In

  1. Combine lettuce, fennel, asparagus, radishes and scallions in a large bowl, then layer between paper towels in an airtight storage container.
  • To make ahead: Refrigerate for up to 4 days.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 47 calories; 0 g fat(0 g sat); 5 g fiber; 10 g carbohydrates; 3 g protein; 126 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 5,237 IU vitamin A; 19 mg vitamin C; 76 mg calcium; 2 mg iron; 49 mg sodium; 582 mg potassium
  • Nutrition Bonus: Vitamin A (105% daily value), Folate (32% dv), Vitamin C (32% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable

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