Asparagus and Radish SaladServes 4
A zesty lemon-mustard vinaigrette adds the perfect punch to crisp asparagus, and a sprinkling of sesame seeds makes for a very pretty plate.
 Submitted from Dept. of Executive Services
| Ingredients: - 1 lb asparagus, trimmed of tough ends and cut into 2 inch pieces
- 1 cup radish, thinly sliced
- 2 tbsp sesame seeds, toasted
- 2 tbsp olive oil
- 2 tbsp shallot, thinly sliced
- 1 tbsp vinegar, white wine
- 1 tbsp lemon juice, freshly squeezed
- 2 tsp honey
- 1 tsp Dijon mustard
- 1 clove garlic, finely minced
- 1 tsp lemon zest
- black pepper to taste
Directions:- Partially cook asparagus in boiling water in large saucepan for about 5 minutes until bright green.
- Drain and immediately plunge into ice water in large bowl to stop the cooking process. Let stand for about 10 minutes until cold. Drain well. Transfer to medium bowl.
- Add radish and sesame seeds.
- Combine remaining ingredients in a jar with a tight-fitting lid. Shake well
- Drizze over salad and gently toss to coat
TEXT VERSION OF NUTRITION FACTS: Serving Size: 1/4 of recipe (172 g) Servings Per Recipe: 4 |
|
Amount per serving |
| Calories |
131 |
| Calories from fat |
83 |
| Total Fat |
9.2 g |
| Saturated Fat |
1.3 g |
| Cholesterol |
0 mg |
| Sodium |
29 mg |
| Total Carbohydrates |
10.9 g |
| Dietary Fiber |
3.5 g |
| Sugars |
5.7 g |
| Protein |
3.7 g |
| Vitamin A |
18% |
| Vitamin C |
22% |
| Calcium |
8% |
| Iron |
19% |
| Grade A |
| | |
 |
|