A delicious and healthy spring salad.
|12||asparagus, average size||240 g|
|2||eggs size large, boiled and quartered|
|8 cups||baby spinach||130 g|
|1/4 cup||extra virgin olive oil||65 mL|
|2 tbsp||lemonjuice, freshly squeezed||3/4 lemon|
|1 clove||garlic, minced|
|ground pepper to taste [optional]|
- Prepare the asparagus and blanch them about 10 min in a pot of boiling salted water. Make sure you cook them al dente.
- Take the asparagus out of the pot using tongs or a slotted spoon because the spears are too delicate to be drained directly in a colander. Rinse the asparagus in cold water to stop the cooking and fix the colour. Let them cool down 10 min or so.
- Meanwhile, boil the eggs (10 min), cool them down immediately in cold water, then cut into quarters.
- Put the spinach in a salad bowl. In a small bowl, mix the oil, lemon juice, minced garlic, salt and pepper. Beat well, using a fork, until the vinaigrette is emulsified. Pour the vinaigrette over the spinach, the mix.
- Transfer the spinach to the plates. Portion out the asparagus and quartered eggs on top of the spinach, then serve.
Nutrition Facts Table
per 1 Serving (120g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¼||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Copper, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Zinc
- Good source of :
- Excellent source of :
- Folacin, Vitamin A, Vitamin E, Vitamin K
- Free :
- Added Sugar
|Meat and Alternatives||½|