Asparagus, Artichoke and Almond Salad

Asparagus_Artchoke_Almond Salad-Web.jpg

This simple salad uses the best of spring produce. Use raw asparagus, or blanch or lightly grill to add a slightly smoky taste.

Prep time: 15 minutes
Chill time: 1 hour
Servings: 6 to 8


INGREDIENTS

Parmesan Dressing:

  • 1/4 cup each: extra virgin olive oil, unseasoned rice vinegar and shaved or shredded Parmesan cheese   

  • 1 teaspoon spicy brown mustard

  • 1/2 teaspoon sea salt

  • 1 clove garlic

Salad:

  • 1 1/2 lbs. fresh asparagus

  • 1 cup coarsely chopped, water packed artichoke hearts

  • 3/4 cup small bite-size pieces bell pepper (preferably red or yellow)

  • 1/2 cup thinly sliced and coarsely chopped red onion

  • 1/2 cup coarsely chopped Mariani Whole Almonds

  • Shaved or shredded Parmesan cheese (optional)


INSTRUCTIONS

  1. Puree all dressing ingredients in a small blender or food processor. Cover and chill until ready to serve.

  2. Snap the ends off each asparagus spear and discard. Cut asparagus into 1-inch pieces and place in a large bowl with artichoke hearts, bell pepper and onion.

  3. Drizzle with dressing and toss well to coat.

  4. Cover and chill for at least 1 hour for flavors to blend. (May be prepared 1 day ahead)

  5. Just before serving, sprinkle with almonds and additional Parmesan cheese.


Nutritional analysis per serving:

Calories: 200, Fat: 14g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 470mg, Potassium: 326mg, Carbohydrates: 14g, Fiber: 4g, Sugar: 7g, Protein: 7g, Vitamin D: .60 IU, Vitamin C:  45%, Calcium: 10%, Iron: 15%


Yield: 6 to 8Pin it

Asparagus, Artichoke and Almond Salad

This simple salad uses the best of spring produce. Use raw asparagus, or blanch or lightly grill to add a slightly smoky taste.

prep time: 15 minschill time: 1 hourtotal time: 1 hour 15 mins

ingredients:

Parmesan Dressing
  • 1/4 cup each: extra virgin olive oil, unseasoned rice vinegar and shaved or shredded Parmesan cheese   
  • 1 teaspoon spicy brown mustard
  • 1/2 teaspoon sea salt
  • 1 clove garlic
Salad
  • 1 1/2 lbs. fresh asparagus
  • 1 cup coarsely chopped, water packed artichoke hearts
  • 3/4 cup small bite-size pieces bell pepper (preferably red or yellow)
  • 1/2 cup thinly sliced and coarsely chopped red onion
  • 1/2 cup coarsely chopped Mariani Whole Almonds
  • Shaved or shredded Parmesan cheese (optional)

instructions

  1. Puree all dressing ingredients in a small blender or food processor. Cover and chill until ready to serve.
  2. Snap the ends off each asparagus spear and discard. Cut asparagus into 1-inch pieces and place in a large bowl with artichoke hearts, bell pepper and onion.
  3. Drizzle with dressing and toss well to coat. 
  4. Cover and chill for at least 1 hour for flavors to blend. (May be prepared 1 day ahead)
  5. Just before serving, sprinkle with almonds and additional Parmesan cheese. 

Calories

200

Fat

14g

Sat. Fat

2g

Carbs

14g

Protein

7g

Sugar

7g

Trans Fat

0g

Cholesterol

0mg

Sodium

470mg

Potassium

326mg

Fiber

4g

Vitamin D

.60 IU

Vitamin C

45%

Calcium

10%

Iron

15%
Created using The Recipes Generator