Asparagus and Spinach Salad with Egg

Asparagus and Spinach Salad with Egg

A delicious and healthy spring salad.

4 servings
Preparation 15 min
Cooking 10 min

190 calories per serving 


Ingredients

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    
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Method

  1. Prepare the asparagus and blanch them about 10 min in a pot of boiling salted water. Make sure you cook them al dente.
  2. 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.
  3. Meanwhile, boil the eggs (10 min), cool them down immediately in cold water, then cut into quarters.
  4. 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.
  5. Transfer the spinach to the plates. Portion out the asparagus and quartered eggs on top of the spinach, then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (120g)

Amount

% DV*

* DV = Daily Value

Calories

190

Fat

18 g

27 %

Saturated 3 g
+ Trans 0 g

15 %

Cholesterol

110 mg

Sodium

60 mg

2 %

Carbohydrate

4 g

1 %

Fibre

1 g

6 %

Sugars

1 g

Protein

5 g

Vitamin A

60 %

Vitamin C

25 %

Calcium

4 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info

Claims

Free :
Added Sugar
Low :
Sodium
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 :
Selenium
Excellent source of :
Folacin, Vitamin A, Vitamin E, Vitamin K

More info


This recipe is in the following categories: First courses/Appetizers | Salads | Diabetes-friendly | Halal | Kosher | Low Sodium | Vegetarian

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