Artichoke-Asparagus Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
5%
Artichoke-Asparagus Salad
130 min.
6
88kcal

Suggestions


Welcome to a delightful culinary experience with our Artichoke-Asparagus Salad! This vibrant dish is not only a feast for the eyes but also a celebration of fresh, wholesome ingredients that cater to a variety of dietary preferences. Whether you're a vegetarian, vegan, or simply looking for a gluten-free option, this salad is the perfect addition to your meal repertoire.

Imagine the crispness of Boston lettuce cradling tender artichoke hearts and succulent white asparagus, all enhanced by the earthy flavor of fresh mushrooms. The zesty dressing, made with zesty lemon juice and aromatic chives, brings everything together in a harmonious blend of flavors. Each bite is a refreshing burst of taste that will leave your palate wanting more.

This salad is not just a side dish; it can easily stand alone as a light starter or a satisfying snack. With only 88 calories per serving, it’s a guilt-free indulgence that you can enjoy any time of the day. Plus, the preparation is a breeze, allowing you to spend more time savoring the delicious results with family and friends.

Perfect for gatherings, picnics, or a simple weeknight dinner, our Artichoke-Asparagus Salad is sure to impress. So, roll up your sleeves and get ready to create a dish that’s as nutritious as it is delicious!

Ingredients

  • servings boston lettuce 
  • tablespoon dijon mustard 
  • tablespoons chives fresh chopped
  • cup mushrooms fresh sliced
  • oz artichoke hearts frozen
  • 0.3 cup juice of lemon 
  • 0.5 teaspoon lemon zest grated
  • 18 small olives pitted ripe
  • 0.5 teaspoon salt 
  • 0.5 cup vegetable oil 
  • 15 oz asparagus white drained canned

Equipment

  • bowl
  • slotted spoon

Directions

  1. Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
  2. In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended.
  3. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours.
  4. Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on each of 6 plates.
  5. Garnish with olives.
  6. Serve with reserved dressing.

Nutrition Facts

Calories88kcal
Protein14.09%
Fat53.75%
Carbs32.16%

Properties

Glycemic Index
23.5
Glycemic Load
0.54
Inflammation Score
-7
Nutrition Score
10.112608653048%

Flavonoids

Eriodictyol
0.5mg
Hesperetin
1.47mg
Naringenin
0.14mg
Luteolin
0.07mg
Isorhamnetin
4.11mg
Kaempferol
1.09mg
Quercetin
10.02mg

Nutrients percent of daily need

Calories:87.64kcal
4.38%
Fat:5.91g
9.09%
Saturated Fat:0.89g
5.55%
Carbohydrates:7.96g
2.65%
Net Carbohydrates:4.06g
1.48%
Sugar:2.04g
2.27%
Cholesterol:0mg
0%
Sodium:430.89mg
18.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.49g
6.97%
Vitamin K:39.52µg
37.64%
Folate:97.53µg
24.38%
Fiber:3.89g
15.58%
Vitamin A:727.57IU
14.55%
Vitamin C:11.34mg
13.74%
Vitamin B2:0.23mg
13.51%
Manganese:0.24mg
12.02%
Copper:0.23mg
11.39%
Iron:1.95mg
10.82%
Vitamin E:1.59mg
10.57%
Vitamin B1:0.15mg
10.01%
Potassium:324.41mg
9.27%
Vitamin B3:1.7mg
8.49%
Phosphorus:80.2mg
8.02%
Magnesium:26.55mg
6.64%
Vitamin B6:0.13mg
6.43%
Selenium:4.19µg
5.98%
Vitamin B5:0.54mg
5.43%
Zinc:0.64mg
4.24%
Calcium:35.61mg
3.56%