Fruit and Vegetable Salad Supreme

Vegetarian
Gluten Free
Health score
47%
Fruit and Vegetable Salad Supreme
13 min.
4
342kcal

Suggestions


If you're searching for a refreshing and vibrant dish that celebrates the best of nature's bounty, look no further than our Fruit and Vegetable Salad Supreme! This delightful medley is packed with essential nutrients and bursts with flavor, making it a perfect choice for those seeking a vegetarian and gluten-free option.

The bright green asparagus and crunchy carrots provide a satisfying texture, while the luscious sweetness of strawberries adds a tantalizing contrast that elevates this salad to a whole new level. Tossed together with fresh mixed salad greens and dressed in a light balsamic vinaigrette, every bite is a delightful experience that will leave you craving more.

What truly sets this salad apart is the rich creaminess of crumbled goat or feta cheese. This savory addition perfectly complements the sweet fruit and earthy vegetables, creating a culinary harmony that's both delicious and visually stunning. To add an extra layer of richness, the toasted pecan halves introduce a nutty flavor that ties all the elements together beautifully. Whether served as a side dish, antipasti, or simply a healthy snack, this salad is sure to impress guests at any gathering or provide a wholesome meal for yourself. Ready in just 13 minutes, it’s the epitome of quick and healthy cooking!

Ingredients

  • 0.5 pound asparagus spears cut into bite-size pieces
  • 0.5 cup balsamic vinaigrette light
  • cups carrots thinly sliced
  • ounces feta cheese crumbled
  • cups salad greens mixed
  • 0.5 cup pecan halves toasted
  • cups strawberries sliced

Equipment

  • bowl
  • sauce pan

Directions

  1. Bring a large saucepan filled with water to a boil. Prepare a bowl of ice water.
  2. Add asparagus and carrot to boiling water.
  3. Remove after 2 minutes, or when color has brightened; drain and plunge into ice water.
  4. Drain, and pat dry.
  5. Combine salad greens, strawberries, and vegetables.
  6. Add dressing; toss well before serving. Top with cheese and pecans.

Nutrition Facts

Calories342kcal
Protein9.54%
Fat66.59%
Carbs23.87%

Properties

Glycemic Index
38.96
Glycemic Load
4.34
Inflammation Score
-10
Nutrition Score
24.151304359021%

Flavonoids

Cyanidin
2.54mg
Petunidin
0.08mg
Delphinidin
1.12mg
Malvidin
0.01mg
Pelargonidin
17.89mg
Peonidin
0.04mg
Catechin
3.14mg
Epigallocatechin
1.26mg
Epicatechin
0.4mg
Epicatechin 3-gallate
0.11mg
Epigallocatechin 3-gallate
0.36mg
Naringenin
0.19mg
Luteolin
0.07mg
Isorhamnetin
3.23mg
Kaempferol
1.3mg
Myricetin
0.05mg
Quercetin
8.86mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:342.23kcal
17.11%
Fat:26.32g
40.49%
Saturated Fat:5.58g
34.87%
Carbohydrates:21.22g
7.07%
Net Carbohydrates:15.61g
5.68%
Sugar:9.09g
10.1%
Cholesterol:25.23mg
8.41%
Sodium:655.5mg
28.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.49g
16.97%
Vitamin A:12164.49IU
243.29%
Vitamin C:67.98mg
82.4%
Manganese:1.14mg
57.07%
Vitamin K:34.56µg
32.92%
Vitamin B2:0.43mg
25.19%
Folate:100.32µg
25.08%
Phosphorus:230.18mg
23.02%
Fiber:5.61g
22.44%
Calcium:208.02mg
20.8%
Vitamin B1:0.29mg
19.33%
Vitamin B6:0.38mg
19.2%
Copper:0.37mg
18.4%
Potassium:635.41mg
18.15%
Iron:2.7mg
15.01%
Zinc:2.11mg
14.04%
Magnesium:54.14mg
13.53%
Vitamin B3:2.33mg
11.64%
Vitamin E:1.5mg
9.97%
Selenium:6.7µg
9.57%
Vitamin B5:0.9mg
8.97%
Vitamin B12:0.48µg
7.99%
Source:My Recipes