Super Green Salad Recipe - A Great Dish For Meal in Summer
Nutritional Information
- Calories per serving: 226
- Fat per serving: 18g
- Saturated fat per serving: 4g
- Cholesterol per serving: 8mg
- Fiber per serving: 5g
- Protein per serving: 8g
- Carbohydrate per serving: 10g
- Sodium per serving: 314mg
- Iron per serving: 4mg
- Calcium per serving: 160mg
Super Green Salad Recipe
Ingredients
Kosher salt
2 1-lb. bunches large asparagus spears
1 cup frozen shelled edamame, thawed
1 cup frozen or fresh English peas
1/2 cup extra-virgin olive oil
1/4 cup slivered almonds, lightly toasted
2 cloves garlic
1 1/2 teaspoon lemon zest
1 cup loosely packed fresh basil leaves
1/2 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh tarragon leaves
2 tablespoons fresh lemon juice
2 ounces shaved Manchego cheese
Preparation
1. Bring 6 cups water to a boil in a large pot; add 1 tablespoon salt. Have ready a bowl of ice water.
2. Trim tough ends from asparagus. Cut 1 bunch diagonally into 2-inch pieces. Shave stalks of remaining asparagus with a vegetable peeler. Add diagonally cut asparagus, edamame and peas to boiling water; cook for 4 minutes. Plunge vegetables into ice water to stop the cooking process; drain well.
3. Process oil, almonds, garlic and lemon zest in a blender until smooth. Add herbs and process until smooth.
4. Place dressing, shaved asparagus, cooked asparagus mixture, lemon juice and 1/2 teaspoon salt in a bowl; toss to coat. Top with Manchego.
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