A tender green salad showcases fresh asparagus beautifully. Paired with a tangy vinaigrette, this no-fuss appetizer is simply elegant.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2011
Ingredients
Lemon Fennel Vinaigrette:
Method
On baking sheet, bake pecans in 350°F (180°C) oven until lightly toasted, about 8 minutes. Let cool. (Make-ahead: Store in airtight container for up to 5 days.)Lemon Fennel Vinaigrette: Meanwhile, in small bowl, whisk together oil, shallot, lemon juice, honey, mustard, fennel seeds, salt and pepper. Set aside. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Toss asparagus with oil, salt and pepper. Bake on rimmed baking sheet in 350°F (180°C) oven until tender-crisp, 6 to 8 minutes. Let cool; cover and refrigerate. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Arrange asparagus on salad plates. In large bowl, toss together pecans, frisée, arugula, watercress, Boston lettuce and vinaigrette. Divide over asparagus. Serve immediately.
Nutritional facts Per serving: about
- Sodium 188 mg
- Protein 4 g
- Calories 200.0
- Total fat 18 g
- Potassium 458 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
%RDI
- Iron 13.0
- Folate 65.0
- Calcium 10.0
- Vitamin A 28.0
- Vitamin C 32.0
