Asparagus Vinaigrette Salad

Gluten Free
Dairy Free
Health score
42%
Asparagus Vinaigrette Salad
15 min.
6
61kcal

Suggestions

This Asparagus Vinaigrette Salad is a refreshing and flavorful side dish that's perfect for any occasion. With a short prep time of just 15 minutes, it's an easy and delicious way to elevate your meal.

The combination of fresh asparagus, tangy dijon mustard, and aromatic herbs creates a delightful blend of flavors and textures. The asparagus is cooked to a crisp-tender perfection, then tossed in a mouthwatering vinaigrette made with olive oil, citrus champagne vinegar, and a hint of Worcestershire sauce. The result is a bright and flavorful salad that's sure to impress.

This salad is not only tasty but also nutritious. It's gluten-free, dairy-free, and packed with essential vitamins and minerals. The asparagus provides a good source of vitamins K, C, and A, while the olive oil contributes healthy fats. This dish is also a great way to boost your intake of manganese, copper, and folate.

Whether you're serving it as a side dish, antipasti, starter, or snack, this Asparagus Vinaigrette Salad is sure to be a crowd-pleaser. It's a simple yet elegant dish that showcases the beauty of fresh ingredients and flavorful herbs. Impress your family and friends with this delicious and healthy recipe!

Ingredients

  • 1.3 pounds asparagus fresh cut into 2-inch pieces
  • teaspoon dijon mustard 
  • 0.5 teaspoon basil dried
  • 0.3 teaspoon thyme dried
  • 0.3 cup spring onion sliced
  • 0.5 cup olive oil 
  • 0.3 teaspoon pepper 
  • ounces pimientos diced drained
  • 0.5 teaspoon salt 
  • 0.3 cup citrus champagne vinegar 
  • teaspoon worcestershire sauce 

Equipment

  • bowl
  • sauce pan
  • whisk
  • slotted spoon

Directions

  1. In a saucepan, cook the asparagus in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water; drain well.
  2. Place in a bowl; add pimientos and onions. In a small bowl, whisk oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper and thyme; pour over asparagus mixture and toss to coat. Cover and refrigerate for at least 2 hours.
  3. Serve with a slotted spoon.

Nutrition Facts

Calories61kcal
Protein14.95%
Fat51.42%
Carbs33.63%

Properties

Glycemic Index
28.83
Glycemic Load
0.97
Inflammation Score
-8
Nutrition Score
10.709130434783%

Flavonoids

Apigenin
0.02mg
Luteolin
0.02mg
Isorhamnetin
5.39mg
Kaempferol
1.39mg
Quercetin
13.8mg

Nutrients percent of daily need

Calories:61.48kcal
3.07%
Fat:3.83g
5.89%
Saturated Fat:0.55g
3.46%
Carbohydrates:5.64g
1.88%
Net Carbohydrates:2.97g
1.08%
Sugar:2.65g
2.94%
Cholesterol:0mg
0%
Sodium:222.92mg
9.69%
Protein:2.51g
5.01%
Vitamin K:57.21µg
54.48%
Vitamin C:26.2mg
31.75%
Vitamin A:1275.62IU
25.51%
Iron:2.76mg
15.34%
Folate:54.54µg
13.64%
Vitamin E:1.79mg
11.95%
Fiber:2.67g
10.67%
Manganese:0.21mg
10.31%
Copper:0.2mg
10.08%
Vitamin B1:0.14mg
9.65%
Vitamin B2:0.15mg
9.1%
Potassium:259.54mg
7.42%
Vitamin B6:0.14mg
7.06%
Phosphorus:57.9mg
5.79%
Vitamin B3:1.11mg
5.57%
Magnesium:17.42mg
4.36%
Zinc:0.6mg
3.97%
Selenium:2.54µg
3.63%
Calcium:33.37mg
3.34%
Vitamin B5:0.27mg
2.69%