Green Salad with Asparagus & Peas (Salat med Asparges og Ærter)
From EatingWell: May/June 2008
Here's a salad where we've combined two stars of the spring garden, asparagus and peas. Since the asparagus goes into the mix raw, you'll want to look for the freshest, most tender spears you can find and slice them into very thin rounds.
- 2 teaspoons freshly grated lemon zest
- 1/4 cup lemon juice
- 1/4 cup canola oil, or extra-virgin olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 heads Boston or Bibb lettuce, torn into bite-size pieces
- 2 cups very thinly sliced fresh asparagus, (about 1 bunch)
- 2 cups shelled fresh peas, (about 3 pounds unshelled)
- 1 pint grape or cherry tomatoes, halved
- 2 tablespoons minced fresh chives, or scallion greens
- Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl. Add lettuce, asparagus, peas, tomatoes and chives (or scallion greens); toss to coat.
Per serving: 113 calories; 7 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 10 g carbohydrates; 1 g added sugars; 3 g protein; 3 g fiber; 152 mg sodium; 339 mg potassium.
Nutrition Bonus: Vitamin A & Vitamin C (45% daily value), Folate (19% dv)
Carbohydrate Servings: 1/2
Exchanges: 2 vegetable, 1 1/2 fat
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- Ease of Preparation
- Type of Dish
- Salad, side/appetizer
- Total Time
- 45 minutes or less
- 8 or more
- Preparation/ Technique
- May/June 2008
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