Asparagus and Tomato Salad - 4 servings
Preparation: 10 min. Cooking: 5 min. Total: 15 min.
-
1-1/2 lbs asparagus, tough ends trimmed
-
3/4 lb tomatoes, peeled, seeded and chopped
-
2 shallots, minced
-
2 Tbsp olive oil
-
1-1/2 Tbsp red wine vinegar
-
1/2 cup seasoned croutons
Place asparagus spears in a large steamer basket over boiling water. Cover saucepan and steam 5-6 minutes or until asparagus is bright green and tender. Rinse asparagus under cold water. Drain thoroughly and transfer to a serving bowl. Add tomatoes and shallots and set aside. Combine remaining ingredients, except croutons, in a jar with a tight-fitting lid. Season with salt and pepper to taste. Shake vigorously. Pour vinaigrette over asparagus and tomatoes and toss. Serve at room temperature or chilled with croutons.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 140 Cal |
8.1 g |
15 g |
5.3 g |
4.8 g |
5.7 g |
0.35 mg |
72 mg |
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Nutrients
| Calories |
140 Cal |
|
| Fat |
8.1 g |
|
| Carbs |
15 g |
|
| Protein |
5.3 g |
|
| Fiber |
4.8 g |
|
| Sugar |
5.7 g |
|
|
Fats
| Fat |
8.1 g |
|
| Fat, Sat. |
1.3 g |
|
| Fat, Mono. |
5.4 g |
|
| Fat, Poly. |
0.99 g |
|
| Cholesterol |
0.35 mg |
|
|
Vitamins
| Choline |
34 mg |
6.1% |
| Niacin |
2.4 mg |
15% |
| Panto. Acid |
0.62 mg |
12% |
| Riboflavin |
0.28 mg |
22% |
| Thiamin |
0.31 mg |
26% |
| Vitamin A |
2100 IU |
71% |
| Vitamin B6 |
0.27 mg |
17% |
| Vitamin B12 |
0.007 mcg |
0.29% |
| Vitamin C |
21 mg |
24% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
3.4 mg |
22% |
| Vitamin K |
82 mcg |
68% |
|
Minerals
| Calcium |
59 mg |
5.9% |
| Copper |
0.39 mg |
44% |
| Fluoride |
2 mcg |
49% |
| Iron |
4.2 mg |
53% |
| Magnesium |
38 mg |
9.1% |
| Manganese |
0.43 mg |
6.1% |
| Phosphorus |
120 mg |
18% |
| Potassium |
600 mg |
13% |
| Selenium |
5.5 mcg |
10% |
| Sodium |
72 mg |
4.8% |
| Zinc |
1.2 mg |
11% |
|
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