Asparagus Salad
Asparagus Salad loaded with fresh colorful veggies in a zesty vinaigrette dressing.
Foto: Spend With Pennies
Ingredients
- 1 pound asparagus
- 4 cups butterleaf lettuce
- 1 cup baby peas (thawed or 1 cup sugar snap peas, sliced diagonally)
- 1 cup sliced radishes
- 1 g reen onion (thinly sliced)
- 2 tablespoons chopped fresh dill
- ¼ cup toasted hazelnuts (or walnuts, roughly chopped)
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoons Dijon mustard
- ½ teaspoon honey
- ½ teaspoon garlic powder
- ⅓ cup olive oil
- salt and black pepper (to taste)
Steps
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Snap off the bottom of each asparagus spear and cut each spear on a bias in thirds.
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Prepare a medium bowl of ice water.
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In a medium skillet, bring ⅓ cup of water to a low boil over medium-high heat. Add the asparagus spears and cook uncovered for 3 to 5 minutes or just until tender crisp. Thinner spears may cook faster, while thicker spears may need extra time.
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Drain the asparagus and transfer to the prepared ice bath to cool for 5 minutes. Drain well and pat dry.
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In a large bowl, add the vinegar, lemon juice, mustard, honey, and garlic powder. While whisking, gradually drizzle in the olive oil until combined. Season with a pinch of salt and pepper.
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Add the asparagus, peas, radish, green onion, and dill to the dressing and toss well to coat. Season with additional salt and pepper to taste.
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Place the lettuce on a serving platter and gently spoon the asparagus mixture overtop. Drizzle with any remaining dressing.
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Garnish with chopped hazelnuts.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| asparagus | 1 pound | - | - |
| butterleaf lettuce | 4 cups | - | - |
| baby peas | 1 cup | - | - |
| sliced radishes | 1 cup | - | - |
| reen onion | 1 g | - | - |
| chopped fresh dill | 2 tablespoons | - | - |
| toasted hazelnuts | 0.25 cup | - | - |
| white wine vinegar | 1 tablespoon | - | - |
| fresh lemon juice | 1 tablespoon | - | - |
| Dijon mustard | 1 teaspoons | - | - |
| honey | 0.5 teaspoon | - | - |
| garlic powder | 0.5 teaspoon | $0.50/100g | $0.01 |
| olive oil | 0.333 cup | - | - |
| salt and black pepper | - | - | - |
*Estimated market prices, may vary by region
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