French Vegetable Salad with Lemony Vinaigrette

20m
Prep Time
0m
Cook Time
20m
Ready In

Recipe: #40640

May 10, 2023



"Spring brings blooming trees, lovely flowers and asparagus! This salad is enhanced with some roasted asparagus and sliced beets."

Original is 6-8 servings
  • VINAIGRETTE

Nutritional

  • Serving Size: 1 (85.4 g)
  • Calories 213.8
  • Total Fat - 17.9 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 27.2 mg
  • Sodium - 320.3 mg
  • Total Carbohydrate - 3.5 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1.5 g
  • Protein - 10.4 g
  • Calcium - 63.1 mg
  • Iron - 1.3 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

SALAD


Step 1

Preheat the oven to 400°F. Line a baking sheet with a piece of parchment paper. Cut the asparagus into 1 1/2" long pieces. Spread the asparagus out onto the prepared baking sheet. Drizzle olive oil over the asparagus along with a sprinkle of sea salt. Roast for 4 to 5 minutes, until the asparagus is tender but still has a bite. Allow the asparagus to cool before using.

Step 2

Toss the arugula with the asparagus in a large bowl; temporarily set aside.

DRESSING


Step 3

Whisk all of the vinaigrette ingredients together in a small measuring cup.

Step 4

Toss the salad with the vinaigrette until everything is lightly coated in the dressing. Then garnish the salad with the sliced beets, toasted nuts, and crumbled cheese.

Tips


No special items needed.

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