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.