Springtime Asparagus Salad
Recipe courtesy of California Asparagus Commission.
8 tablespoons olive oil
2 to 3 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 tablespoon minced parsley
Springtime Asparagus Salad:
1/2 pound asparagus
1 head of green leaf lettuce, washed/chopped
2 medium tomatoes sliced
1/4 pound cooked medium shrimp
1 thinly sliced lemon
- Mix vinaigrette ingredients and keep in a cool place.
- Steam asparagus until done and cool; place leaf lettuce on plates and add six slices of tomatoes to each plate, placing cooked asparagus between them.
- Place 5 to 6 shrimp around asparagus and garnish with lemon slices.
- When ready to serve, dribble vinaigrette over the salad.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): Calories: 295; Calories From Fat: 11; Total Fat: 4g; Cholesterol: 80mg; Total Carbs: 50g; Fiber: 6g; Protein: 17g; Sodium: 193mg.
Recipe and photograph courtesy of California Asparagus Commission.